112 Reviews of Sticken Chicken

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.

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: NcMysteryShopper

On May 27, 2006

Excellent Chicken! We loved this so much it is now on permanent rotation (and not very many things are!). The sauce was excellent! This is a wonderful and easy recipe. I used bone-in chicken breasts and they were moist and juicy with a slightly crunchy crust and gooey glaze..... perfection in the kitchen! Thanks for posting! — posted Dec 25, 2005 UPDATE: Well like I said in December this is now on permanent rotation at our house. The last time I made this recipe I followed the cooking temps that you have in the directions (instead of rushing it) and I must say there IS a difference - Just when i thought it couldn't get better - IT DID. If you have the time to follow the low temp cooking instructions, do give it a shot. So moist and tender and the marinade really sinks into the breast. Also the sauce thickens way better as it cooks longer. Again, I have only made this recipe with bone-in chicken and it is fabulous!

From: sunny sheila

On Jan 9, 2005

This is a great recipe.The chicken turned out so tender.I was a little nervous about starting out the cooking at 200...so I started at 250.Make sure you drain off the grease before you add the sauce becauce I forgot to do that and it was a bit greasy.I just layed some paper towels on the top to soak up some of the grease. I did double the sauce so there would be extra for the rice.I think next time I make it... I will stir-fry some veges and add the sauce to them while the chicken is cooling down. This is really tasty. I think it could be a good maramade also if you wanted to to use everything but the flour..and place the chicken in a ziplock bag with it over night. Then do it on the grill..I plan on trying it that way this summer. We really Liked it..Thank you

From: sugarpea

On Mar 1, 2005

Loved the flavor and appearance of this made with skinless leg/thigh quarters. Tempted to lick my fingers - the sauce is sweet and wonderful.

From: Seashorewalker

On Jan 10, 2006

The best chicken I’ve ever eaten! I used boneless, skinless chicken breasts. Cooked in the oven at 350 degrees. All else was prepared exactly as recipe states except I didn’t add the ginger (didn’t have any). When all was done I sliced the chicken and served over white rice. The sauce is so good I found myself eating it with a spoon! Thanks for submitting this recipe. It will be a favorite of ours for years to come!

From: startnover

On Sep 10, 2005

This was Goooood! Everyone loved it. I had enough of the flour mixture to make two more chicken breasts so I did. We like a lot of sauce so considering the two extra chicken breasts I doubled it so we'd have plenty for our rice(jasmine) Very good this way. The only change I'd make is to thicken the sauce w/ a little cornstarch before serving, which I will be doing when I make it next time.

From: Chef #203461

On Jan 23, 2006

My daughters and wife are picky eaters, and they LOVED this. A great, tasty dish that all will enjoy. I did baste the chicken every half hour but that was the only change.

From: GaylaV

On Feb 8, 2007

Yumm! We all liked this chicken recipe. Mine didn't look as pretty as the picture but it tasted so good! I used skinless breasts. I only had 3 breasts so decreased the flour to 1/4 cup and adjusted the spices slightly as well. The sauce thickened up very nicely. My husband suggested cutting the breasts into smaller pieces to get more of the juices on every bite. Would it be rude to lick your plate??

From: Chef #345061

On Aug 28, 2006

I made this with chicken breasts and chicken drumsticks. I followed the recipe exactly. The breasts turned out awful-they were extremely dry. However; the drumsticks were so delicious!! They were so tender, and my husband loved it. I will definetly be making this again-this time just using drumsticks.