Sticken Chicken

From: Chef #1376400

On Oct 25, 2009

Tasted great! We loved it. However, the skin was more sticky than crispy (as you can tell from the name). I would like to know how to make the skin crispier while retaining the flavor. I am guessing that if I didn't turn and reglaze the chicken as much may be that will accomplish it.

From: Jackie #6

On Sep 30, 2009

My husband & I both enjoy this recipe, in his words "this is fantastic". We've had it twice now & I decided it's time to review it. Since I'm retired, I made it the slow way & it was worth every minute. I basted every 30 minutes after the first hour. Also at the end I mixed 1 T cornstarch with 1 T water & added it to thicken the sauce so it would work better over our rice. Great recipe Hobbyzu.

From: Zookeenee

On Feb 13, 2005

It was very good. I had to abbreviate the cooking time so I cooked it at 350 for about 20 min then I added the sauce and finished it for another 10 min. I also reserved half the sauce and thickened it with a TBLS cornstarch mixed with a TBLS water.

From: Marie Nixon

On Jan 16, 2005

Nice and sweet tasting. Now that I am reviewing the recipe I noticed that I forgot to put in the Worcestershire sauce. Darn it! I'll get it right next time. I used all chicken breast pieces and there was no fat to drain at all as suggested in step 7. I sprayed the pan lightly with vegetable spray before putting the chicken in. I used only 1/2 of the chicken amount but made the full sauce amount. Then when it came time to add the sauce to the chicken, I only poured in 1/2 of the amount. The other half I left in the saucepan and thickened with 1 tablespoon of cornstarch mixed with 1 tablespooon of cold water. That made a very nice dipping sauce for the completed chicken.