I used 4 boneless skinless chicken thighs and cut the original recipe in half using 1/2 cup soy sauce, 1/4 cup sugar, etc. Also added about 3/4 cup more water to cover thighs. Instead of fresh ginger, I used sushi ginger and chopped it up real small and it worked good. Did not leave on boil the whole cook time as recipe says. I brought to boil for 5 mins, covered and simmered for 20 mins then boiled uncovered for remaining 5 hoping sauce would thicken but it didn't. You could use cornstarch for this if you like or bring to boil and then simmer uncovered for sauce to thicken. Also added green onions to sauce while boiling as well to the finished product. Chicken came out slightly overcooked, little dry, good thing for the sauce! May want to reduce cook time. Served over basmati, very delicious.
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I used 4 boneless skinless chicken thighs and cut the original recipe in half using 1/2 cup...