Missing the instruction for dredging the chicken on the recipe, so I watched a couple YouTube videos to get the best method and ended up using the wet flour as a sort of marinade for ~15 minutes (I'd recommend doing it for longer for more flavor) and then coating in dry flour before frying. The sauce was spot on! I will make a few tweaks next time, but I can definitely see this as a new staple in my quick & easy meal book.
