When I made the sauce, I doubled the recipe, but only used half the sugar. I did not fry the chicken first, I just baked it in the sauce. I actually liked the fact that the sauce wasn't thick; I spooned some over the chicken and the brown rice that I served, and it didn't overwhelm the dish. By the next day, the sauce had thickened, so I took the meat off the bones and stir fried it with the leftover rice and added some quickly blanched green beans. It was good, but I'll use even less sugar next time.
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When I made the sauce, I doubled the recipe, but only used half the sugar. I did not fry the...