Perfect! I grew up eating this in Southern California as all the Chinese places have BBQ Pork as a combo plate or alone et cetera. But I couldn't find it anywhere when I moved to the East Coast or Central US. So I decided to find a recipe and try making it myself. It came out perfect, thank you for posting this recipe.
I added a tiny bit of onion powder to the sauce and it made a big difference to me.
I used the theory of browning meat when cooking so I browned the chicken in some butter and olive oil, half a white onion chopped up and coked till semi translucent and some fresh parsley. I added the spices there then transferred the chicken into the bake dish and added 1/4 cup buttermilk; and some more salt and pepper. I also took the trimmings from the browning of the chicken and mixed it in the soup / milk mix. Spices I used where salt; pepper; cyan pepper; basil; and herb salt-less spices. Oh and instead of canned milk I used the 1/4 cup buttermilk and 1 cup heavy cream. I think it helped spice up an otherwise simple hunger curbing meal. Oh and I added one can of whole mushrooms cause I love mushrooms :) And lastly, I was unsure if I was supposed to cook it covered in the oven or open, so I did half and half. If the original recipe maker reads this, which is correct? Covered or not covered when cooking in the oven?
