This was pretty good. I read some reviewers say that the sauce was too loose (didn't get thick). Here's what I did. Well, I doubled the sauce, but here is what I did to make it thick. I combined 3 tbsps of cornstarch with 3 tbsps flour. I thencubed and season the chicken with salt and pepper. Next, I coated the chicken in the cornstarch and flour mixture. I fried up the chicken, drained the excess oil in the pan, poured the sauce over the chicken and then let it simmer for the 30-minutes. The cornstarch and flour coating from the chicken will help the sauce thicken as it simmers (saving you the 2 tbsp of water and 2 tsp of cornstarch step). I love Chinese five-spice seasoning and always keep a bottle in the fridge, but I did not use it though. I thought ground ginger would go best with the sauce, so that's what I used. It was very good.
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This was pretty good. I read some reviewers say that the sauce was too loose (didn't get...