Chicken baked in a home made barbecue sauce. Very easy. Very good.
Chicken baked in a home made barbecue sauce. Very easy. Very good.
I think everyone agrees the sauce is too thin. I read the reviews before making the dish, so I changed the recipe to try and help. Therefore, the original recipe is not a good one, but even the modified recipe was only so-so. Of course the meat falls off the bone. If you bake most meat with enough liquid for an hour and a half, it's bound to be tender. Sometimes I wonder who writes all of the reviews because I have found only a handful of recipes online that I would truly rave about. Many are disappointing.Read More
Very tasty! I threw it all in the slow cooker on low for 6 hours (as opposed to the oven), and it turned out fabulously!
Thanks for sharing, this was excellent. For those who complained the sauce was too runny there is an easy fix. I poured the sauce over chicken breasts and baked at 375, covered, for approximately 45 min. I removed the cooked chicken to a platter, then poured the remaining sauce into a saucepan, over med-high heat, I added about 1/2 tsp. of cornstarch and stirred constantly. Within minutes it was thickened & bubbly. I then basted it over the cooked chicken and then put the chicken on the outdoor grill just to crisp it up and give it that authentic "barbeque" feel. Everyone loved it.
Great recipe for BBQ chicken! However, I turned this into a marinade for grilling vs. baking this in the oven. I left out the water and used Heinz chili sauce vs. ketchup for a little extra kick. I also added a tsp. of liquid smoke anad some minced garlic. I put everything into a ziploc bag and let it marinate overnight. The smell was downright heavenly on the grill and the taste was fabulous!
This has GOT to be my favorite chicken recipe of all time, and my family of 5 agrees! I used 12 boneless, skinless chicken thighs and followed the recipe to the letter. The chicken was oh-so-tender and tasted great. Unfortunately, there were NO leftovers! Thanks for a great recipe.
This was so good! I made this last night with boneless skinless chicken breasts, and it was so delicious, and also very easy. I had never tried making my own BBQ sauce before, but this is so simple I will use this recipe from now on. Also, the chicken was so tender it fell apart. Wonderful!
Excellent, delicious, easy-to-make recipe. I made five changes in my preparation: soaked the meat in a salt, sugar, and spice brine for an hour, covered the pan bottom with onion slices, used honey, threw in a dash each of cinnamon and cayenne, and I added a couple of minutes broiling time to the cooking time. While it is a "runny" sauce, it was very tasty; however, one could simmer the sauce longer and thicken it with corn starch. Some of the best chicken sauces I've had have been thin -- it's a common style where I live, Western Kentucky.
Great Recipe for BBQ chicken! I used boneless/skinless thighs and just baked a little less time at 300 deg. Yes, sauce is thin, but very good combo of flavors (only thing I added was some garlic - Everything's better w/the big "G") Overall: Easy, used common ingredients and tasted wonderful!
We prepare this recipe using a measurement yield for 24. We like this thinner style sauce that much. We use 12 thighs instead of 24 or 6 skinless breasts or combination of each. Again, using the ingredient measurement yield for 24, reduced the water to a 1/4 cup. Add 1/2 Tsp of red pepper, 1/2 Tsp onion powder, 1/2 Tsp garlic powder. Super tender recipe. Excellent dinner to freeze leftovers. Tangy vinegar taste. If you like sweet, add more brown sugar and reduce the vinegar. A keeper recipe.
This is the best Barbeque Chicken Recipe i have ever tasted. The whole Family Loves it Thank you for such a new and interesting way to fix chicken. Served with baked potato, and broccoli and cheddar pasta.
Ever heard the saying, "Tasted so good, it'll make you wanna slap your momma"? Well this recipe qualifies as a momma-slapper!
I double up everything for my family of 6 & toss it all in the slow cooker. I use boneless skinless chicken thighs & serve over rice. Leftovers are great as shredded BBQ chicken sandwiches the next day.
I cut this recipe in half last night and loved it! The sauce is really good. Thank you Rena it is definately a keeper
I'll be honest, the only reason I rated this so high, is because the recipe for the BBQ sauce is so darn good. That's not to say this is bad, it's just that for me, I prefer BBQ chicken on an actual barbecue. As other reviewers have noted, while the chicken does indeed come out "fall off the bone" tender, it comes at a cost. Namely, it is swimming in the sauce, and in my opinion tastes more boiled then barbecued. Speaking of the sauce however...it is an EXCELLENT sauce. I've never made a homemade BBQ sauce before...I usually buy Sweet Baby Ray's bottled sauce, which is also excellent. This sauce compares VERY well with a store-bought sauce, AND it's easy to make. I only made three changes/additions to this: 1) I doubled the recipe, as it wasn't very much, and next time I may triple or quadruple it. 2) I only added 1 TBS of water, as other reviewers mentioned it being runny. 3) I added 1 1/2 TBS of Tomato Paste. I did this because I noticed most bottled BBQ sauces contain this ingredient. I then followed the original directions and cooked it on the stove for 15 minutes, and the sauce came out AMAZING. I think that's one of the keys...a lot of reviewers are skipping the cooking of the sauce and putting it right on the chicken, which I think is a mistake. As for the chicken itself, I personally like a crispy skin on my BBQ Chicken, so this did not turn out well. I do however think this sauce would be AMAZING on an actual barbecue. I also think that if you used this cook
I think everyone agrees the sauce is too thin. I read the reviews before making the dish, so I changed the recipe to try and help. Therefore, the original recipe is not a good one, but even the modified recipe was only so-so. Of course the meat falls off the bone. If you bake most meat with enough liquid for an hour and a half, it's bound to be tender. Sometimes I wonder who writes all of the reviews because I have found only a handful of recipes online that I would truly rave about. Many are disappointing.
I was impressed by this recipe - delicious! Taste was on point, but only thing I did different was double the sauce (for 8 chicken thighs) and omit the water. I did, however, add about 1/8 cup water mixed with cornstarch to the sauce to thicken it. I poured about half the sauce over the chicken to begin with, and during the last 15 minutes of baking, (when the cover is off), I basted the chicken with the rest of the sauce. This gave it the PERFECT touch and was a crucial step to having great BBQ chicken. I will definitely make this again!
Have made this many times as is. Yesterday I played with it. Cut water by half, upped ketchup to 4 T and added 1 t each of onion and garlic powder. Instead of cooking sauce I put chicken and sauce into a ziplock and let it marinate about 5 hours. Dumped it into baking dish and baked. I baked uncovered and by the time the chicken was done the sauce was just the right thickness. Flipped the chicken quite a few times during cooking . Will try adding a bit of liquid smoke next time. Great as is but fun to play with too. Update: I doubled sauce and as I was cooking (this time) it I decided to simmer the chicken (4 thighs) in the sauce stovetop instead of using the oven. Worked great. I strained the sauce after removing chicken and reduced till nice and thick. I love playing with this, today I added 1 t. liquid smoke and 1 t. molasses. Try using the BBQ sauce as a gravy on whipped potatoes. On my short list of last meals.
This recipe was one of the easiest I've ever made! I made a few adjustments with the sauce, I doubled everything and added 2 tablespoons each of smoked sweet paprika, white pepper and black pepper and added 1 tablespoon of dried thyme. I also substitued apple cider vinegar. The sauce was pretty runny and greasy from the chicken when it was done so I simmered it in a small sauce pan for about 30 mins and added cornstarch. Next time I think I will omit the water all together. I also added some julienned onion to the bottom of the baking dish and it turned out so good the onions themselves could have been a meal. Unreal! Thank you for sharing this recipe. It will become a staple in my kitchen.
I make it with boneless/skinless thighs and just reduce the cooking time. I also add a tiny bit more brown sugar since we like it sweet.
SOOOOOOOO GOOD! Seriously the best bbq sauce I've ever tasted. And so unbelievably simple and quick! I used 2 tablespoons of water instead of 4, and I'm happy I did because it came out perfect! Next time I'll double the recipe because it was just so delicious. I poured on chicken breasts and baked in the oven. Can't wait to make again, thank you so much!!!!!
The barbeque mixture was drippy/runny. My daughter said it was "okay." This is definately not a winner w/us.
Delicious and easy. A keeper for sure.
This was really good. I didn't have any worcestershire sauce so I made a mixture of A1 sauce, chilli sauce, and soy sauce and substituted, and it came out great! However, I don't think it need to be in the oven as long as its listed to, maybe 20 minutes less at least.
This was a waste of perfectly good chicken..if you're looking for overcooked chicken floating in a pool of watery catsup flavored sauce...here's your recipe.
Excellent. Loved it. Very easy. I discovered I didn't have any ketchup so I used Heitz 57 sauce. Was verygood. Next time I will use half ketchup half 57 sauce.
I left out the water but other than that it's delish! My husband loves to put the sauce on everything.
was very good. will make again. made as follows, but omitted the water, and added a bit more brown sugar than was called for as I felt that it was VERY vinegar-y beforehand! suit your taste! also made in the slow-cooker= 2 hours on high, and 3 hours on low...fell off the bone tender. : )
This sauce turned out absolutely delicious! I used it on 5 boneless skinless breasts and it was just the right amount. I would make double the amount of sauce for any more than that. I'm not sure how that sauce is enough for 12 servings! The baking directions are perfect, i did exactly as it said and it was thoroughly cooked but not overdone. Had with green beans and creamy rice, yum!
Here's another twist if you're cooking for a large group function. I bought skinless, boneless chicken breasts and cut into nugget size pieces which I dredged and fried in a little oil until golden brown. Repeat until you have sufficient quantity, and adjust the sauce recipe to accommodate. I placed fresh onion rings in the bottom of the casserole dish which I had sprayed w/a nonstick coating, placed the fried chicken nuggets on top, poured the sauce over, covered, and refrigerated overnight. The next morning, I turned the nuggets so that they were all well coated. I then cooked in the oven. To say that these were a hit is an understatement. I like the thinner bbq sauce, and I particularly like a tart (vinegar-y) sauce as opposed to a sweeter sauce. This bbq sauce recipe is definitely a keeper for me.
I gave this 4 stars because we ate up every bit of it...but sauce was a bit too tangy for my taste. Next time: less vinegar and/or lemon, and more sugar probably. Thanks, Rena
This recipe is delicious! I didn't use the dry mustard as I didn't have any. Also, I used chicken leg quarters but changed nothing else about the recipe. The meat is so tender and delicious. I don't have a grill, so this is my fallback when I get the taste for barbecue. Simply wonderful! Two things that really make the recipe are the baking temp/length and skinning the meat. It takes a while, but it's really worth the effort.
I loved this sauce but here's what I did. I simmered the sauce with a teaspoon of cornstarch as some of the previous comments said. I used all of the sauce to cover the chicken before tightly covering and baking for 45 minutes at 350. I made a second batch of the sauce and after 45 minutes brushed it onto the cooked chicken baked for 5 more minutes and then broiled for 5 to get a nice crispy skin.
Doubled the sauce ingredients and mixed it directly in the Pyrex dish that the chicken baked in (skipping the stovetop step). Came out very tasty!
This was a great recipe - I modified a bit. I tripled the sauce (my preference), used boneless chicken breasts, dredged in flour lightly before adding the sauce, and baked for about 1 hr. After baking, I pulled the chicken apart and served it on premium buns with pickle and onion. It was amazing. My fiance said it was the best thing I've made yet!
The BF loved this and I thought it was pretty tasty myself. We will be making this again!
Good recipe, moist chicken, just needed a bit more zing for me.
Pretty good. I de-boned a chicken and used it. The breasts got a bit over-cooked and I need to thicken the sauce (which is GREAT by the way.) I will be doing this again. Maybe actually grill it next time.
Wonderful sauce. Omitted all the water, using split chicken breasts that I have brined overnight. Cooking slowly in the overn for 1.5 hours and then charring on the grill.
Delicious and extremely easy!!!! You won't be disappointed. I usually have all these ingredients on hand so no running to the store for this one! :)
This was awesome!!! I followed the recipe except I poured the sauce over the chicken and then cooked more sauce to add to the chicken half way through cooking it, I also flipped the chicken half way through. It didn't really need the second sauce, but oh well!! I used drumsticks and thighs ( I took the skin off only the thighs ). Will make this again, but only in the winter time, my whole house was super hot from the oven being on 500!!!!
So good! So easy! What's not to love? I used varying proportions of ingredients to match our personal tastes, and I added onion powder and Heinz spicy ketchup in place of regular, which gave it just a little bit of a kick. I also added in a little bit of honey. I made this recipe with half tenderloins and half skin-on thighs and baked at 450 for 20 minutes, then reduced to 300 for about 35 minutes, uncovering the dish for the last 20 minutes or so. The step about simmering the sauce is completely unnecessary as the sauce simmers with the chicken as it cooks. The sauce is quite thin as other reviewers stated when it comes out of the oven, but 1) it will thicken as it reaches room temperature, and 2) the stuff is so good you could drink it, so I'm not complaining! Will make again. Thanks for sharing!
fantastic! we added our family's favorite seasonings to this (dashes of garlic, onion, paprika n italian) and it was EPIC!
I won't be making this recipe anymore. The sauce is way too runny. :-(
This was just OK. I think the Carmelized Baked Chicken is much better. Didn't love the overall flavour but the chicken did come out very tender. I used skinless, boneless chicken thighs.
Excellent recipe for baked bbq chicken. I made a few small changes, like some of the other reviewers I halved the water. I also added 2tsp of honey and 3 minced cloves of garlic.
So moist & delicious! The only substitution I made was to use boneless skinless breasts instead of thighs. So I also had to adjust the cooking time: 15 min. at 500 degrees then 30 min. at 300 degrees (taking the lid off for the last 10 min.). The sauce had just the right amount of spice & sweetness. Thanks for a great dinner idea!
Wow! This was yum. My hubby and I only cooked 6 thighs and doubled the sauce recipe. It was the perfect amount for leftovers the next day (just him and I). We followed others advice and omitted the water. To help cut back on calories, we used Splenda brown sugar mix (just don't forget only to use half of what the recipe calls for). We went ahead and shredded the chicken after cooking it and put it on buns. The sauce was the perfect consistency (I'm thinking that cooking it over the stove helped.)This actually tasted better as leftovers! Will def make again!
I'm rating 4 stars because of the issue with the sauce becoming too runny after cooking. Here's how I dealt with it. I omitted the water from the sauce but put it in a measuring cup and mixed it with about 2 Tbsp. corn starch. After cooking I pushed the chicken aside and stirred the cornstarch mixture into the sauce in the pan and, spread the chicken back out and placed the pan back in the oven for about 10 minutes. This thickend it up. I think another way to deal with this is to double the sauce and only pour half over and save the other half to pour over the chicken for the last 10 minutes it's in the oven. The flavor was great and the chicken was tender and really good.
I didn't use the recipe for the BBQ sauce - I am a working mom of two very small kids - so I cheated and used a store-bought sauce. However, I followed the cooking directions to the letter. My husband, who insists on fried and grilled foods most of the time, gobbled it up! And it was practically a fork-fight for the last piece! The chicken was SUPER moist and tender! Delish and we will definitely use again and again!! THANKS!!!!
BF loved this. I had to make extra sauce for him to dip in. I left out the water and vinegar and added a bit of tabasco. Marinated in fridge for a few hours and then threw on the grill. Really good!
I made this for dinner tonight, and it was really good. I mixed the ingredients up (only made half the recipe) and just put it on the chicken without simmering it and put it in oven covered. Turned out perfect. Thanks so much for sharing, RENA R.
Yummy! I didn't change much, just added another tablespoon of brown sugar and ketchup and held back on the chili powder. I used boneless, skinless chicken thighs and removed as much fat as possible. It was very tender and tasty. The sauce is runny, but that keeps the chicken from getting dry.
I used the full amount of sauce for 3 chicken breast pieces. The only thing I changed was only using 1/2 tsp of salt, added 1 drop of liquid smoke, and a dash of cayenne pepper. After it was done baking (40 minutes was plenty) I removed it from the oven, added cornstarch to the sauce and thickened it nice and thick and brushed it on the breasts before serving. An easy, tasty meal!
W-O-W this sauce is so tasty. Mine came out hot and sweet (I used quite a bit of cayenne pepper). I followed another reviewer's advice and used no water at all, and doubled the rest of the sauce ingredients. After making the sauce, I garlic and onion powdered the chicken thighs, and put everything into a slow cooker for 3h on Medium High. Tender, tasty, AMAZING.
The BBQ sauce itself was really good but I found that the chicken did not really absorb the flavour. Maybe next time I would marinate it in the sauce for a while before cooking.
Good. As others have noted it is more of a barbeque broth than a typcial BBQ sauce. The flavor is good and the chicken is nice and moist. (I, too, used chicken breasts.) The broth goes nicely with mashed potatoes if you make a double recipe of it.
Delicious. I used the suggestion to put everything in the crockpot. It came out tender. I prefer spicy so I added some Chipotle Tabasco to the mix.
First time making this recipe. This recipe turned out very good yielding three very good chicken drumsticks with a nice BBQ flavor. I did add some extra kick to the BBQ sauce via 2 teaspoons of an extremely hot mixture of habanera, Thai hot red, cayenne, serrano and jalapeño peppers plus an extra teaspoon of Louisiana Hot sauce and a teaspoon of granulated garlic. Other than the extra kick, I followed the recipe. The next time I make this recipe I will probably double the sauce recipe and save some for the drumsticks after cooking as I did not have any extra after cooking with the recipe as given. The drumsticks were done nicely, maybe a tad over cooked, and the remaining sauce had thickened to a consistency slightly thicker than a standard BBQ sauce.
I cut back the H2o to 1TBSP. Used Chicken Thighs and it was floating by time it came to bake it without the foil. Not even close to a sauce more like a very thin marinade. The flavor of the chicken was okay, Just not what I was expecting, My search for really good baked bbq chicken continues...
This tasted really good, but i did find it was a bit greasy. The barbeque sauce really flavored the chicken well.
I made it as is and the sauce was too thin. Next time I will leave out the water. I think it could use some garlic for flavor and cornstarch to make it thicker. By doing that I think it will turn out perfect.
absolutely delicious!! Thank you for sharing and helping me look like I know how to cook :) My family is very impressed!
OMG YUM YUM!! My hubby kept telling me how good this was! This sauce is better than store bought IMO. I added honey to the mix to thicken and it coated the chicken nicely! It was perfect! I also added sliced onion and fresh sliced mushrooms to the chicken and baked according to directions...I think this would be even better in the crock-pot!
tasted nothing like barbeque sauce
very tasty a bit spicy but very good!
Great recipe. Like most others, I tweaked it a bit to suit our tastes. I added a little onion powder and garlic, other than that I kept everything the same. I kept the amount of water just as the recipe stated, whereas some people changed it, because I used chicken breasts and I think they are a little dryer. My husband considers himself a bbq expert, and he loved it.
I thought this was good but a bit to liquidy may leave out water next time or add cornstarch. Used two tbl lemon juice instead of vingear and prepared mustard since no dry in the cupboard.
Great recipe. I make my own sauce and sprinkle it with some rub but the chicken turns out tender and perfect everytime.
This was excellent. I don't think I'll ever buy botteled barbecue sauce again!
Great BBQ sauce! My son (who hates BBQ sauce) ate a ton of this! Chicken was tender and juicy, will definitely be making this again. Thanks Rena.
This is a very flavorful sauce. So much better than bottled varieties. I made these on the stovetop with boneless chicken breasts. Mix sauce ingredients in a large measuring cup. In a large skillet, brown chicken on both sides. Add add sauce, bring to a boil and lower to a simmer until sauce is thick and chicken is done. Great with fried green tomatoes, roasted corn, and grilled pineapple for July 4th!
Quick and easy. Doubled the sauce, left out the water and salt. Put it in the slow cooker. It tasted great. This is a keeper. I have used the BBQ sauce more with smoked sausage, cooking them on top of the stove. It is VERY good.
GREAT! I made this according to the recipe with no changes. I had planned on grilling chicken thighs tonight when a thunder storm hit. I quickly did an ingredient search and this recipe saved the day. It was so easy to make and did not tie me down to the kitchen. I threw in a bulb of garlic and made roasted garlic mashed potatoes as a side dish. The smell of the barbeque chicken along with the garlic had our mouths watering. Nothing beats chicken thighs on the grill but this recipe sure saved the day and was GREAT! Thanks you RENA R. for sharing such a GREAT recipe!!
I dont what I did wrong, but I did not care for it!
delicious! I marinatedthe chicken in the sauce for 3 hours. I reserved some to baste half way through the uncovered process. Perhaps the sauce was a little runny?
Tasty but much too runny. Take it out of the oven when there are 10 minutes left stir in 1 tablespoon of cornflour that has been mixed with a little water, this thickens the sauce and makes it nice and sticky as it should be. Jan
This was a very easy, simple dish to make, using half drumsticks and half thighs. As others suggested, I doubled the sauce. One small change I made was using only half the sugar, this suited our taste perfectly. Also, substituted dry mustard with same amount of Dijon. We had leftovers; made some sandwiches with reheated chicken and sauce. Yummy!
Thank you for this great recipe. I made it for dinner today and it was delicious. I made 5 chicken thighs and the sauce was not enough. I had to double the sauce. Every 10 minutes I would put more sauce on the chicken. My husband loved it! Thanks soo much!
This was just so-so for us. It seemed to be missing something. It really didn't taste barbequed compared to what I'm used to from the grill. Not a keeper for us.
AWESOME! Made extra sauce for dipping and serves with Asparagus and Mashed Potatoes. So GOOD!
I followed the advice of others and omitted the water and salt. I also didn't boil the sauce first, I just dumped it on. It is wonderful! This is a keeper.
So yummy! I marinaded the chicken for about 3 hours and then grilled them and it turned out fabulous! Great flavor and moist chicken.
I am going to do a review on the baking method: The chicken was so tender. The recipe says to stir the meat before the last 15 minutes of cooking time! I tried to stir it and the bone fell off. Chicken was so tender! The Bomb!! Thanks for great tips will definitely try your recipe for BBQ sauce. For now I just used what I bought at Costco.
This recipe is very tasty! I added a tbsp of honey and a clove of minced garlic. I marinated the thighs in this sauce for 24 hours, then grilled them on the bbq. This one's definitely a keeper!
This is the best recipe for barbeque chicken I have ever tasted. The home made sauce is what makes it so great and taste best on boneless, skinless, chicken thighs. If I recall, the recipe calls for water. I recommend omitting the water to make the sauce thicker.
This was the first recipe I ever tried with chicken thighs, having been up to this point in life, a die hard chicken breast fan. Everyone, kids, husband, me LOVED this, licking our plates to prove it. Any recipe that makes everyone happy is a keeper and worthy of 5 + stars!
I LOVED this recipe!! I stuck to it almost completely but doubled the sauce makings to completely cover the chicken. I also added a little bit extra sugar. But this recipe was awesome! I will definitely be making this again.
This was okay - it definitely does not make a barbeque "sauce" - it was a liquid, didn't stick to the chicken at all. The flavor was good, but I would prefer bottled sauce over this - won't make again.
The chicken was very mosit. I missed the crispy skin that I am use to having with baked chicken. I would cook it without the cover for longer if you are looking for crispy skin.
Not sure if we did something wrong, but my husband and I were not impressed.
This was very good, but I am not sure it warrants the extreme praise it has received. I also omitted the water. I cooked 4 thighs in sauce. I didn't bother trying to thicken the sauce, just plated the thighs. They had a lot of flavor.
I doubled the sauce..changed nothing..this was delicious. Thanks for a great recipe.
The sauce is insanely good. So much so that we've made it three times in the past week. Twice with chicken and I have pork chops cooking in it as we speak. Only changes? I added a little more brown sugar because I felt it was a bit too tangy at first. I also used apple cider vinegar, just because. First two times, I didn't thicken it, but tonight I did. The flavors just all come at you. Mouth watering! And the recipe for baking the chicken couldn't be more perfect. I had best results with bone-in breasts and thighs. My husband can't get enough. When he asks for me to make a recipe again during the first time he's eating it, that pretty much makes me grant 5 stars.
Such a great smell in the oven and so tender and flavorful in your mouth. So easy to put together, too. I only made 2 chicken breasts but with the same measurements of ingredients and it was plenty of sauce. I didn't have any lemon juice so I didn't put it in there and I only had prepared yellow mustard and I put maybe 2 tsp of that instead of the dry mustard. Definitely a keeper!
I love how easy this is to make and the homemade sauce is great. Even has a little kick to it. I did add about 1 tsp of cornstarch to the sauce right before serving and turned out great!
Real good chicken... If you want a thicker sauce, just cut the water and double everything else. We also drizzled a little honey over the chicken and seasoned with some herbs and pepper before putting on the sauce.
Very yummy chicken! It literally fell off the bone! The whole family loved it, even the picky eater. If you don't like tangy chicken, I would add more brown sugar and less vinegar/lemon. We will definitely make this again. thanx
This recipe was pretty good. I used breasts instead of drumsticks. I omitted the salt and water and added cayenne as others suggested. You will want to triple the sauce if you want extra, and cornstarch is required!
This was a fantastic and easy recipe. Easily one of my favourite chicken recipes and an instant family favourite. Thank you very much.
Very good flavor and very tender! I'll make this again!