The sauce has a great flavor, but mine didn’t thicken up very much. I tried the recipe creator’s suggestion for tenderizing the chicken w/ baking soda and wasn’t impressed with the results. Was it more tender and restaurant-like? Maybe? Did it have a metallic taste (and I rinsed it very well!)? Definitely. IMO, that step is not worth the time and labor. I’d make this again w/ a little more cornstarch in the sauce.
