I used half sugar and half honey on other reviewers' suggestions. I also used Panko (Japanese bread crumbs) instead of flour.
My biggest issue with this recipe was that the legs kept "bleeding." (I made it for company and couldn't serve it the first time!) The second time I made it, I even soaked the legs in ice water for quite some time, but still, when I cooked it, there was visible blood on half the pieces.
The taste is good, and I think I will make it again. But I will use breasts (even though I know that will change the taste), and I will thicken the sauce with corn starch or flour and brush it on instead, as per another reviewer's suggestion. By the recipe, it ended up nice and crispy where I had fried it, but then soggy at the bottom, where the sauce had accumulated in the bottom of the baking dish.
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I used half sugar and half honey on other reviewers' suggestions. I also used Panko (Japanese...