I made this last night and it was delicious! The sauce deserves 5 stars all by it self! I didn’t have fresh ginger, but had some ground ginger on hand so I used that. I used skinless, boneless chicken thighs instead, didn’t have any chicken breast. I did not have the time to marinate the chicken for 2 hour, so I only marinated it for about 45 minutes in the fridge. I used vegetable oil instead of olive oil to fry the chicken. I forgot to add the garlic, but it was still delicious. Changes that I will make the next time are: I would totally bypass the whole marinating process; the breading does not stick when this is done. I will reduce the brown sugar and reduce cornstarch. The brown sugar makes it a little too sweet and cornstarch made the sauce really gummy. I will definitely dredge the chicken in flour, then in egg wash, then flour again so the chicken would be crispy and the flour can stick to the chicken. I would also add green and red peppers. As one reviewer stated, that I think is a good idea, if you are planning on making this again in which I'm definitely am, is to the make extra sauce ahead of time and freezing it. I served this with the “Fried Rice Restaurant Style” recipe that is on this site, which was also good.
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I made this last night and it was delicious! The sauce deserves 5 stars all by it self! I...