This was a great recipe! I made it exactly as the recipe was written (minus the corn starch at the end). The chicken thighs were nice and tender and the sauce had a great flavor and consistency. Will DEFINITELY be making this again.
2
Thank you Laura!
2
I’m so sorry to hear this wasn’t to your taste, H. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
2
I keep coming back to this recipe. All of my kids love this and enjoy shaking the sesame seeds on their chicken before they eat. Thanks for a delicious recipe the whole family can enjoy.
2
Made this today. Like the flavor profile but would tweak it next time. Two tablespoons of cornstarch was overkill. Will use less next time. Also will use less tomato paste or perhaps none as masked the honey and garlic flavors. The rice vinegar provides enough acidity. Will use more garlic but that is a personal prefernfe!
2
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
2
My oven is on the fritz so I needed to lean on my Crock pot for a few home cooked meals. In my search I found this recipe. It is was so good – a little sweet, a little tangy and a little spicy. Just perfect with rice an a green veggie. Oh, and very easy to put together. Will definitely put on rotation. Win-win!
2
Not a fan. Weird seasoning combo that came out unappealing.
2
Best honey chicken recipe. Will be looking at other recipes you have. Do you have one for crockpot curry chicken
2
What if y I don’t have rice vinegar will
White vinegar work?
2
You could always just add water and then cook down in the skillet before adding cornstarch for the sauce. Idk I’m no chef just an idea.
2
Hi Natalie, I think it will still turn out fine. I hope you enjoyed the recipe!
2
Thank you so much for this kind comment, Veronica! I’m happy this recipe was a hit for you!
2
This dish is one of the tastiest and authentic Asian-flavored dishes I’ve ever made in my own kitchen. It could be an entree on the menu of any fine restaurant. I used boneless/skinless chicken thighs and served over Jasmine rice. It was delicious. I tried the recipe for the first time a month ago using boneless/skinless chicken breasts and it was delicious. I couldn’t wait to try it again using thighs which I knew would offer the best flavor, tenderness, and moistness. I wasn’t disappointed. Thank you for your creativity and passion. Very enjoyable! PS: I made a little more sauce and it was a good idea. You could bottle this and sell it!
2
Thanks for reporting back with your IP adaptations, Leah! I’m glad the recipe was a winner.
2
Hi Emily, yes to both! You can easily use minced garlic! You are shredding the chicken at the very end of the process so it doesn’t change anything if you decide to cut it. Hope this helps!
1
I’ve made this recipe twice now and the flavour profile is a bit strange! It has also tasted like corn starch each time and the chicken has been so tough. I’m baffled by the reviews! I’ve triple checked the recipe both times. 2 tablespoons is so much cornflour for such a small amount of liquid?
1
This was delicious! I added some minced ginger but otherwise followed the recipe to a T. Thank you for sharing!!
1
I’m sorry to hear that you had trouble with the recipe, LC. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
1
I got chicken thighs and the cooking times were incredibly off. Cooked on low for 4 hours and it tasted like beef jerky it was so tough. Super disappointed. Taste was mediocre. I don’t know how to put this nicely but I’m not sure how this got so many good reviews.
This was a great recipe! I made it exactly as the recipe was written (minus the corn starch at the end). The chicken thighs were nice and tender and the sauce had a great flavor and consistency. Will DEFINITELY be making this again.
Thank you Laura!
I’m so sorry to hear this wasn’t to your taste, H. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I keep coming back to this recipe. All of my kids love this and enjoy shaking the sesame seeds on their chicken before they eat. Thanks for a delicious recipe the whole family can enjoy.
Made this today. Like the flavor profile but would tweak it next time. Two tablespoons of cornstarch was overkill. Will use less next time. Also will use less tomato paste or perhaps none as masked the honey and garlic flavors. The rice vinegar provides enough acidity. Will use more garlic but that is a personal prefernfe!
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
My oven is on the fritz so I needed to lean on my Crock pot for a few home cooked meals. In my search I found this recipe. It is was so good – a little sweet, a little tangy and a little spicy. Just perfect with rice an a green veggie. Oh, and very easy to put together. Will definitely put on rotation. Win-win!
Not a fan. Weird seasoning combo that came out unappealing.
Best honey chicken recipe. Will be looking at other recipes you have. Do you have one for crockpot curry chicken
What if y I don’t have rice vinegar will
White vinegar work?
You could always just add water and then cook down in the skillet before adding cornstarch for the sauce. Idk I’m no chef just an idea.
Hi Natalie, I think it will still turn out fine. I hope you enjoyed the recipe!
Thank you so much for this kind comment, Veronica! I’m happy this recipe was a hit for you!
This dish is one of the tastiest and authentic Asian-flavored dishes I’ve ever made in my own kitchen. It could be an entree on the menu of any fine restaurant. I used boneless/skinless chicken thighs and served over Jasmine rice. It was delicious. I tried the recipe for the first time a month ago using boneless/skinless chicken breasts and it was delicious. I couldn’t wait to try it again using thighs which I knew would offer the best flavor, tenderness, and moistness. I wasn’t disappointed. Thank you for your creativity and passion. Very enjoyable! PS: I made a little more sauce and it was a good idea. You could bottle this and sell it!
Thanks for reporting back with your IP adaptations, Leah! I’m glad the recipe was a winner.
Hi Emily, yes to both! You can easily use minced garlic! You are shredding the chicken at the very end of the process so it doesn’t change anything if you decide to cut it. Hope this helps!
I’ve made this recipe twice now and the flavour profile is a bit strange! It has also tasted like corn starch each time and the chicken has been so tough. I’m baffled by the reviews! I’ve triple checked the recipe both times. 2 tablespoons is so much cornflour for such a small amount of liquid?
This was delicious! I added some minced ginger but otherwise followed the recipe to a T. Thank you for sharing!!
I’m sorry to hear that you had trouble with the recipe, LC. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I got chicken thighs and the cooking times were incredibly off. Cooked on low for 4 hours and it tasted like beef jerky it was so tough. Super disappointed. Taste was mediocre. I don’t know how to put this nicely but I’m not sure how this got so many good reviews.