I used boneless, skinless chicken breast. The sauce did caramelize for me without cooking it on the stove top, but with 2 tbsp. potato starch (that is what I have, but corn starch should work just as well). As suggested by others, I baked the chicken in the over at 400F until almost done (maybe 20-30 min.), then poured the sauce on it and placed back in the oven. In about 10 min. the sauce had thickened. I mixed the chicken to coat it well and placed back for maybe 5 min. It is delicious and much better than a store bought sauce.
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I used boneless, skinless chicken breast. The sauce did caramelize for me without cooking it...