When I was in the middle of frying the chicken I thought I had made a mistake making this recipe - but it turned out awesome. Recommend using corn starch in a plastic bag like shake and bake - a lot less messy and gets the right amount of corn starch on there - the first few pieces I dipped by hand and the cornstarch burned to the bottom of my enamel cast iron pan - which nothing sticks to! Once I made the change to the “shake and bake” method, it went much smoother. The chicken stayed crispy even after it was sauced and the leftovers were just like take out, only better.
The sauce was delicious, will try to make without the frying to see if I can add it to my regular rotation - otherwise, it will stay on the special occasion weekend menu.
