Baked Oriental Chicken

I doubled the sauce quantity but otherwise did everything by the recipe. I was not too keen on the result - it was very salty, and the soya sauce taste was overpowering, even though I used the light sauce. Not sure what was wrong.

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Absolutely lovely recipe. Didn't have star anise but used 1/3 tsp 5 spice powder. Did raise the temperature of the oven to 450. Cooked chicken skin side down 25 minutes then skin side up for 20 minutes.Came out very brown. Also, put some cuts in the chicken so more flavor was absorbed. Wonderful... will make again for sure.

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I've made this twice in three days--my family loves it. It's flavorful and delicious. I used bone in whole leg quarters, ground ginger, cooking sherry, low sodium soy sauce, and dark sesame oil, but otherwise prepared as described. I increased the cooking time a bit for the larger bone in chicken pieces, which reduced and thickened the sauce a little. This will be in regular rotation for a while.

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YUM!! This was very good and so simple to make. I was using Penzey's star anise and they say to use 1/2 of what the recipe calls for when using their spices. I used 5 pounds of chicken wings, doubled the sauce and add some cornstarch into the sauce after I had simmered the wings for 2 minutes as directed. Do not skip step 2. Simmering the meat for 2 minutes, helps the flavors penetrate the whole piece of chicken not just the outside. The sauce had sauce a nice flavor from the anise. I don't know that I've ever had this spice in an oriental dish before. I will definitely make this again. Oh yes, try serving the sauce over some hot rice, I think you'll enjoy that. Made for *Zaar Chef Alphabet Soup 2009* game

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KEEPER!!!! The aroma is awesome, the taste is wonderful--what more could you ask for? We loved it! Easy as all get-out, too! The only thing I did that wasn't in the recipe (as suggested by an earlier reviewer) was to double the recipe and sauce ingredients AND to make a cornstarch thickener so the sauce wasn't so watery. Mmm--mmm--good! Will be adding this one to my stash to share with our chicken-buying customers (I write a newsletter each spring when we send out order forms for our grass-fed, pastured poultry). Thanks WaterMelon for a GREAT recipe.

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This one was a winner in our house. My only change from the recipe was that I used boneless chicken. I think it would have been better with the bone. Next time I will make double the amount as the crowds were clamoring for more and had to make do with the rice just with sauce poured over it.

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This was a nice Asian way to cook chicken leg quarters. It was a bit salty, but that was probably my soy sauce. I didn't have any star anise, so I substituted about 1/3 teaspoon of 5-spice powder. I started a bit late, so I cooked the chicken a bit in the microwave first, then followed the rest of the recipe and cooked for about 30 minutes. Served over Asian vermicelli noodles and with stir fried cabbage. Very good!!

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I used a whole chicken, cut up and removed the skin. I ran out of regular soy so used dark soy (less salty) and used only 2 star anise. Next time, I would add some cornstarch to have the sauce a little thicker. I very nice, tasty chicken dish.

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This was fantastic. I used bnls/sknls breasts and it turned out great. I will try it again with bone in chicken as it does seem to make a difference in flavor. Thanks WaterMelon

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