Reviewed: Feb. 18, 2009

Delicious and very easy to make. I used 2 garlic cloves rather than 1 and used chicken legs as well as wings. I will make this again.

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Lcky516

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 18, 2009

Our family loved this recipe! First of all, fresh chicken works best because of that salt solution that is injected and then runs out and makes your sauce non-sticky. Second of all, it is even better reheated the next day because it is extra sticky! YUMMY! This is going into the rotation!

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myfairytalescomingtrue

Cooking Level: Intermediate

Home Town: Bellefontaine, Ohio, USA

Living In: Purvis, Mississippi, USA

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Reviewed: Feb. 15, 2009

Thanks for a great recipe. My husband really enjoyed but suggested next time after baking covered for 45 minutes...grill for a few minutes to crisp them up.

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Feb. 14, 2009

Very good. I do not eat meat, but my husband loved this recipe. I poured the sauce over brown rice-and wanted it to be a little on the runny side like other people have complained about. I served with broccoli steamed with a lemon-butter sauce and toasted almonds.

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Marijke M

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

I made this tonight with boneless, skinless chicken breasts, adding cornstarch and cooking the sauce on the stovetop first. It was delicious... and kid-approved!! I served it with rice and it was a big hit! Thanks for a terrific and easy recipe!

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skimom93

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Reviewed: Feb. 10, 2009

This was easy and fantastic! I used boneless skinless breasts and wasn't too worried about the "stickiness" so the sauce was a little thin... but we just sopped it up like bbq sauce! I will make this again!

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sierramae

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Reviewed: Feb. 9, 2009

I made this recipe with chicken wings. They were amazing! I followed CRANKERCHICK's tips and they came out perfect.

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ChefLouie

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Reviewed: Feb. 8, 2009

really really tasty

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Feb. 3, 2009

This is a great recipe. It tasted good. I did need to add some cayenne pepper to it to balance out the sweetness a bit. I was also expecting the sauce to thicken but it never did. Beware of how long you cook the chicken. Mine was done in 40 minutes at 375 degrees using legs and thighs. Next time I plan on marinating the chicken overnight then throwing it all in the oven again. This would also be an excellent glaze for grilled meats.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 3, 2009

Would probably be even better if marinated over night.

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ABERCROMBIEGIRL

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Reviewed: Feb. 2, 2009

I'm surprised this got such high ratings. I cooked the sauce on the stove top and added corn starch to the mixture. I used boneless chicken breasts and poured the sauce over top and cooked for 20 minutes at 400 degrees. It was very sweet. My husband and boys told me not to bother making it again.

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cheri

Cooking Level: Intermediate

Home Town: Woodbine, Maryland, USA

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Reviewed: Feb. 2, 2009

I used Chicken Breasts, and it turned out really good! Everyone liked it a lot!

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kayladahl

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Reviewed: Jan. 28, 2009

I made the sauce as the recipe stated, but I used chicken thighs instead. I cooked it for 30 minutes at 400 degrees and it came out really good. I thought it was going to be a bit salty with all the soy sauce, but it wasn't. I would just add some grated ginger next time to add some more flavor. I would definitely make this again!

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Queenie

Cooking Level: Expert

Home Town: Staten Island, New York, USA

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Reviewed: Jan. 27, 2009

Boyfriend loved this... i boiled the sauce before pouring it on the chicken tenders, but it was still very watery. BF said it was yummy though. I did have some left over sauce and put that on the stove and reduced to a thick delicious syrup/dipping sauce. I actually drizzled it over fried rice! Delish!

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Jan. 26, 2009

we had this last night and thought it was wonderful. We did change the recipe a little bit.

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jeryl-lyn

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Reviewed: Jan. 23, 2009

What a delicious recipe! I used leg quarters and as suggested I cooked the sauce in a saucepan first. I did not add cornstarch because I wanted it be juicy so I can pour the juices over steamed white rice. I covered for half an hour then bake uncovered for half hour basting every 10 minutes. The smell while it is baking is heavenly! The taste was even better. Kids really liked it. Will make again!

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gpanr

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Reviewed: Jan. 23, 2009

This was a nice and easy way to bake chicken.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

When I first tasted the sauce I was a little skeptical and did not think the chicken would turn out that good. In the past week I have used it twice!!! This is really good. I added some crushed red peppers and brown sugar like other reviewers suggested. Thanks for this recipe.

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Sammysmom

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Reviewed: Jan. 22, 2009

I used this for 10 drumsticks and they came out really good. My husband likes his chicken cooked and then cooked again so my drumsticks came out a bit too caramelized. 10 drumsticks would have been cooked by 30 minutes so next time I'll have to do that.

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