Very forgiving recipe as I made several mistakes/variations and it still turned out good enough that my kids (12 and 8) asked to have it again. My first mistake was cooking the syrup either too long or having the heat too high, as when I added the chicken, the syrup turned hard. I tried to break it up with a spoon and ended up sprinkling more sugar on the chicken as it browned. Second, I only "browned" it until it was no longer pink and should have browned it longer, I think. Other variations included making a paste with olive oil out of the marinade ingredients and marinating it for several hours, as suggested by other reviewers, and I used boneless, skinless chicken breasts cut into 2-inch chunks.
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Very forgiving recipe as I made several mistakes/variations and it still turned out good...