Everyone loves this chicken when I make it for parties. You can easily halve or double the amount depending on how many people are eating.
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey. - 02 Mar 2006 (Review from Allrecipes US | Canada)
Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GREAT! - 31 Aug 2003 (Review from Allrecipes US | Canada)
Absolutely wonderful! The recipe didn't mention it, but I decided to cover the pan with foil to help keep the chicken tender. And I used lite soy sauce too. I think I may decided to line the pan with foil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavor, and the chicken was so tender. Will definitely make again. - 22 Nov 2002 (Review from Allrecipes US | Canada)