Very good flavor. I like a lot of extra sauce to be able to use for rice, etc., so I tripled the sauce. It definitely was not too much. I used half brown sugar for the sugar and went just a little light on the sugar, cutting it by maybe 10%, because of the other reviews (and am glad I did.) I also used low-sodium soy sauce because of the crazy amount of sodium in the regular, and it was still salty enough and quite flavorful.
I used breasts and flattened them a bit in a ziploc (to keep the juices from splattering everywhere) because I don't like a thick piece of chicken. I just adjusted the cooking time a bit shorter due to using breasts and due to flattening them.
You really don't have to keep basting them. With the sauce I made, basting didn't make any difference; it was staying on fine anyway.
I did however cover the pan with foil for the first half of each side baking. In other words, for the time period before turning the breasts over, I had the pan covered half of that time; and for the time period after turning the breast over (halfway through cooking), I had the pan covered for half of that time. Covering it for the first half helped keep it very juicy; while uncovering it for the second gave it a nice and barely crusty glaze.
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Very good flavor. I like a lot of extra sauce to be able to use for rice, etc., so I tripled...