Reviewed: Jun. 6, 2010

I am a huge wing fan and I've got to say these rank right up at the top. I did not have the redclay sea salt but did have some smoked sea salt and used that. This is definately in my recipe box for good.

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6 users found this review helpful

Reviewer:

Heidi'sHunny

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Red Lion, Pennsylvania, USA

Reviewed: Jun. 12, 2007

Although this recipe gave the chicken a nice little asian taste and a beautiful crispy crust, it seemed like it was missing something. I wish the recipe included a teriyaki sauce or something to dip in. Next time, I may try cut up pieces of chicken breast and make my own teriyaki dipping sauce. Thanks for sharing the recipe! I love the way the corn starch and mochiko make such a lovely crust!

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7 users found this review helpful

Reviewer:

LADYHEN

Living In: Lincolnton, North Carolina, USA

Reviewed: Mar. 28, 2007

Although I didn't merinade the chicken for as long as I should have, the chicken came out wonderfully! The color was so nice and the outside crispy. For me, 10 minutes made them perfect! I do recommend this recipe!

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11 users found this review helpful

Reviewer:

JasminaMama

Cooking Level: Expert

Home Town: Banja Luka, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Living In: Chambersburg, Pennsylvania, USA

Reviewed: Mar. 24, 2007

Absolutely excellent recipe. My entire family enjoyed it. I didn't use the wings or thighs as suggested, but instead sliced up boneless chicken breasts and made it into nuggets. Very tasty :-)

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12 users found this review helpful

Reviewer:

JADENEKO

Cooking Level: Intermediate

Reviewed: Jan. 4, 2007

I helped my sister make this chicken recipe for a New Year's Eve party snack. It was delicious! A lot of fun to make! I tried a variation with honey to make it sweeter, turned out great! Love you sis!!

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16 users found this review helpful