This chicken is excellent. I've tried making it at 350 degrees instead of the 425 called for. Don't do it. The high heat is essential for caramelizing the sauce onto the chicken. I've also questioned the amount of sauce used, because it just barely covers the chicken. Don't do that either. The chicken juices render out and make good basting liquid, and the amount of sauce ends up being perfect. No extras for rice, though, but I made fried rice and didn't need it. The chicken ends up incredibly juicy and the outside turns a pretty dark brown color. Will make again and again.
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This chicken is excellent. I've tried making it at 350 degrees instead of the 425 called for....