Quite excellent! I did make some changes, however. Instead of the 1 1/2 c water, I subbed in chicken broth. I didn't have fresh ginger, but I had a very good quality Chinese ginger powder; no scallions, but I finely diced some white onion. I coated the chicken in cornstarch, not flour. In the perfect world I think the chicken should be deep fried, but in a sautee pan with hot oil, I was able to obtain very good results. MOST of the coating stayed on, and the chicken was succulent on the inside and crispy on the outside. I also added one green pepper and one red pepper, quickly stir fried after the chicken and excess fat were removed. I removed the peppers to sit with the chicken, and then followed the rest of the recipe as written. Picky boyfriend LOVES this. He said "Give it a 5!" So I did.
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Quite excellent! I did make some changes, however. Instead of the 1 1/2 c water, I subbed in...