Tender and crispy chicken in a sweet and savory sauce. I used chicken thighs. I didn't need to re-dredge the chicken. I fried in 2 batches. You won't need all of the slurry, so don't pour it all in. Pour the slurry in slowly until you get the desired consistency. There is just enough sauce to coat the chicken.I served with steamed jasmine rice and stir-fried French green beans.
