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I followed the directions but it was a dismal failure! First of all, the chicken produced so much liquid during browning that I had to drain quite alot. Then the sugar/sauce/spice mixture added another seemingly endless amount of liquid that would have taken at least an hour to boil off. After about 15 minutes of what amounted to boiling chicken pieces, I drained off some of the liquid and allowed the remaining (substantial) amount to boil down. In the end the chicken was overcooked since I had to end up browning it again to even approach a caramelization and that meant dried out chicken. I also found it too salty and too sweet. We added some red pepper paste to liven it up. Have not idea how others got good results with this recipe!

By kerlin4321 | 

January 8, 2009