UPDATE: I'M CONTINUING WITH MY MISSION TO GIVE THOSE RECIPES I GAVE SUBPAR REVIEWS A SECOND CHANCE. THIS IS ONE OF THEM. THIS TIME, I MADE A FEW CHANGES. I FRIED MY CHICKEN IN BATCHES (2 TOTAL), CUT THE SAUCE IN HALF AND ADDED A CORNSTARCH SLURRY (I LISTENED TO MY OWN ADVICE LOL). PERFECT! This was just so-so. I've made many Asian dishes over the years, but they never ended up like this. Having said this, I should have fried my chicken in batches, starting with HALF the amount of oil called for and using the rest for the second batch. Some of my chicken fried up nicely, but a lot of the breading fell right off. My second hurdle was with the thickening step. You should NEVER add cornstarch to a boiling mixture! It will clump instantly, even if mixed with water FIRST! You need to add your cornstarch slurry to your sauce, THEN bring to a GENTLE boil, stirring constantly for a couple of minutes until thickened. Not only was my sauce unappetizing because I didn't adhere to my own advice (duh), there was also WAAAY too much of it (my gosh!). The sauce was really good (the best part of the dish, IMHO), but I could have easily used HALF the amount called for and wish I would have. Fried rice, egg rolls and green tea completed our meal. Broccoli would have been a great addition (and would have mopped up some of the sauce), but because my husband has an aversion to it, I didn't add any. A nice attempt, but this totally missed the mark at our house. :( Thanks anyways, Harry.
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UPDATE: I'M CONTINUING WITH MY MISSION TO GIVE THOSE RECIPES I GAVE SUBPAR REVIEWS A SECOND...