I used this sauce for marinating and basting a whole chicken, and I made a few revisions as well! I, first of all, doubled the recipe. And like many others, wanted a thicker sauce. I didn't have corn starch so I used 2 T (1 T if you don't double recipe) of bread flour, also I added an extra 1/3 cup of sugar for a more "syrupy" consistency. Didn't have rice vinegar substituted distilled white vinegar. Turned out great! Just what I was looking for. Thanks for the recipe!
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