Very good! I did what it seems everyone else did, swap the measurements for soy sauce and orange juice. I also substituted honey for the sugar and used dried minced garlic. I increased the ginger to about 1 teaspoon and used currants instead of raisins. Instead of baking the chicken in the marinade, I baked it on a rack at 400* for about 25 minutes. I made a slurry of cornstarch and orange juice, added it to the marinade in a saucepan and boiled until thick. The chicken came out with the skinless surface a little "tight" looking, but the meat was tender and very juicy. The sauce poured over the meat was excellent. I served with steamed basmati rice (which went very well with the sauce) and the last of the fresh summer corn on the cob. Will definitely make again...thanks!
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Very good! I did what it seems everyone else did, swap the measurements for soy sauce and...