Reviewer:

Reviewed: Dec. 17, 2011

YUM!!!! Soo easy! Soo delicious. A keeper. TY for recipe. Not sure why others had prob w/ thin sauce? Mine was thick & delicious. I did add some ginger & garlic-chili sauce & reduced sugar to 1/2 C.

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Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

Reviewed: Oct. 27, 2011

This is an awesome and easy dish to make. We loved the flavor of the sauce, allthough after reading other's reviews, I did cut back the sugar to 1/2 a cup. I used 1/4 cup brown and 1/4 cup white. I also added about 1 tsp. of minced ginger. I can't wait to use this on shrimp and pork chops too!

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Reviewer:

elysian27

Cooking Level: Intermediate

Home Town: Emory, Texas, USA

Living In: Saint Martinville, Louisiana, USA

Reviewed: Aug. 23, 2011

Used much less sugar, but overall it was wonderful!

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Reviewer:

techbri

Reviewed: May 28, 2011

this wasn't outstanding in any way really.

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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Apr. 14, 2011

I made this 2 days ago and they are already asking when will I do it again. the only thing I changed was to cut the sugar to half of a cup. it was really delicious

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Reviewer:

Weemah

Cooking Level: Intermediate

Living In: Sedgwick, Kansas, USA

Reviewed: Mar. 6, 2011

I tried it last night! Great! Everyone enjoyed!

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Reviewer:

assharamphul@hotmail.com

Cooking Level: Professional

Reviewed: Jan. 17, 2011

Easy to cook. At first I though I would have to pan-fry the chicken after baking so it turns out to be golden but I didn't find that necessary. After pouring in the sauce and baking it for the second time, the chicken parts that were not submerged turned out to be golden brown. Yummy!

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Reviewer:

MsCookai

Reviewed: Nov. 11, 2010

This was very good, thank you. I don't think it's necessary to precook the chicken though as I found THAT to be the unpleasant smell...kind of like thawing ground beef in a microwave. Yuk! If you don't precook the chicken and you turn down your temperature there is no need to add water or thicken your sauce with cornstarch (which is not good for you) I skinned my thighs as we all know chicken skins are not good for you either...sorry for the 'health kick'. I only used 1 cup of Oyster sauce as it's expensive and just a bit of brown (instead of white) sugar 'winging it' as I usually do. The chicken was tender, the sauce perfect. Great for pouring over my Basmati Rice.

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