I modified the recipe somewhat, per the reviews I read. I added minced garlic, 2 tablespoons powdered dutch cocoa and about 1/2 tsp cayenne. I thickened the sauce with a water, cornstarch mixture before serving. I reduced the brown sugar by half, I reduced the soy sauce to 1/8th cup and added less than 1/8th cup of fish sauce to make about 1/4 cup. I used boneless, skinless chicken breast instead of drumsticks. I kept the olive oil, brewed coffee and sherry the same. Next time I make it, I'll reduce the amount of olive oil. Even with cooking a leaner type of chicken with no skin, the oil floated to the top of the sauce. I skimmed what I could off. The chicken and sauce have a wonderful, complex favor. A definite keeper recipe. It's ripe for modification-- maybe a little more cayenne next time, or a double shot of brewed espresso, or sub in fresh pineapple juice for some of the brown sugar, try some pork instead of chicken. I served the chicken and sauce over brown rice, with a little bit of sauteed crimini mushrooms on top and steamed broccoli/ cauliflower as a side dish.
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