I made this on Saturday evening for my husband and myself, it was a huge hit and will become part of our regular rotation. I prepared it exactly as the recipe was written, and I admit I was skeptical about dredging in the egg AFTER coating with the corn starch, but I was wrong. The chicken fried up beautifully! My husband isn’t a huge fan of Chinese food (or garlic for that matter), but I went out on a limb because this recipe really appealed to me…loving these sheet pan meals! The one point we both agreed on is that we would have liked a little bit more of the sauce for the rice. I’ll double the sauce mix next time and perhaps simmer half on the stovetop for drizzling over the rice. BTW, I used the Minute brand of Jasmine rice and I highly recommend it, it cooked up so fluffy and fragrant. And next time I will experiment with leaving the boneless and skinless thighs whole, rather than cutting them into chunks, it’ll cut down on the prep time. I really think thighs work better in this recipe, I think using boneless breasts would result in a dry, tough chicken. And chicken thighs are more economical too…win/win! Thanks for another great recipe!
source https://www.dessertfortwo.com/honey-garlic-chicken-thighs/#comment-27174434192413365
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