Reviewed: May 25, 2009

I thickened the sauce a bit with some cornstarch, out it over rice, and loved it!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: May 19, 2009

NOT my favorite at all...

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Frida Loves

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Reviewed: May 18, 2009

My family really liked this chicken. The sauce never thickened up, but it would have been perfect over rice. (I didn't have any). I made the wings, and saved the extra sauce-reused it on boneless chicken breasts for sandwiches. YUM!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: May 1, 2009

A bit sweet but great recipe. I boiled the sauce in a pan with cornstarch before adding to chicken and I doubled the sauce as it did not look as if it was enough. I basted every 15 minutes and the end result was still a bit runny but caramelized very nicely.

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Jen

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Apr. 24, 2009

The flavor was great but I can't rate it a 5 becuase for some reason mine did not turn out sticky at all. They were soupy. Like I said though, the taste was good, just not what I was looking for. I'll read some reviews to see what may have went wrong.

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3XMOMMY

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 15, 2009

This is tasty, but I've made it twice now & the sauce does not carmelize for me. Not sure what I'm doing wrong.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Apr. 2, 2009

This is one of my new favorite recipes! I have made this more than five times in the past two months and was a huge hit at family gatherings. I used party wings instead, baked them for about 35 minutes or so, until they were caramelized. Great flavor and the chicken remains extremely moist. This also makes perfect leftovers!

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Rosanna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2009

I used bonless skinless chicken breasts with this. The sauce was runny, but still very tasty.

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Katy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 21, 2009

yummy! I don't want it to be sweet so I reduced the honey to 1/2 cup. I cooked the sauce on stove top with cornstarch as suggested. excellent recipe =)

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Caroline

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Reviewed: Mar. 20, 2009

Well, even after reading all the reviewers suggestions on how to make this "sticky" instead of soupy, mine still did not turn out sticky.....BUT the flavor was SO GOOD, I didn't even care ! Served with the good old fashioned Campbells recipe for "souper rice". Leftovers were EXCELLENT over lettuce, etc as a dinner salad!! Definitely making this again!

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KJT96

Cooking Level: Expert

Living In: Sherburne, New York, USA

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Reviewed: Mar. 17, 2009

This was a very good recipe, however, I give it a four since my wings could have used a little more crisp to them. I followed other suggestions and used all of the same ingredient measurements and brought them to a boil over the stove first and added two tablespoons of cornstarch baked covered for 45 minutes and then removed foil and cooked for 15 more minutes. I will definitely try this with a chicken breast.

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Holly

Cooking Level: Beginning

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Reviewed: Mar. 11, 2009

This recipe tasted really tasty. It reminded me of this honey mustard chicken I made before but instead of mustard, I used Soy sauce.

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Chantille

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Darn good. Wouldn't change much. I cut back on the honey a bit. Glazed over real nice in the convection oven in about 45 minutes. The garlic burned though..gotta figure that one out. Recommend using the wings, as the meat just falls off the bone. Very tender. Will do again. Soon.

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FRMARTINJR

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Mar. 5, 2009

Fabulous--my kids and hubby loved this chicken. I used bone-in thighs and it was moist and flavorful. Easy and delicious. Everyone wants to know when I'm going to make it again. I didn't have any ketchup (3 ketchup-loving kids used it all) so I used some ketchup-based chili sauce. It gave it a little kick and turned out fine.

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Sherri C.

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Reviewed: Mar. 4, 2009

Simply wonderful! Thank you for this keeper.

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Oahugirl

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Reviewed: Mar. 3, 2009

Man this was gooooood! Used boneless breast (cut into 3), thigh boneless, & drums. As per someone's suggestion, boiled the sauce and let simmer before pouring on chicken pieces, (makes it thicker). Doubled sauce. Among the best tasting chicken I've had.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 3, 2009

I did this with a few boneless chicken thighs & only baked them for around 30-40 minutes and they turned out great. I didn't wait for the sauce to caramelize entirely but it wasn't a big deal since i served it over rice.

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