This is absolutely delicious. By sheer chance, I made the sauce before I started preparing the chicken, so the garlic and ginger had a nice bit of time to permeate the other ingredients. I also followed others' advice and cubed the chicken and dredged it in flour before frying. The coating kept the chicken nice and juicy, and the sauce is so pungent that the chicken still absorbed the flavor, even with the coating. I was bringing it to a family dinner and wanted to add some vegetables without spoiling the taste of the sauce (which is perfect). So I made some extra sauce, simmered cubed red and yellow peppers separately in that, drained the sauce from the peppers, and mixed everything together just before serving. I think next time, I'll try adding scallions or onions as well. It was a huge hit. I can't thank you enough for this recipe!!!
Was this review helpful?
2 users found this review helpful
This is absolutely delicious. By sheer chance, I made the sauce before I started preparing the...