When I was looking through this recipe, I clicked on the link and scanned the Baked Sweet and Sour chicken. I assumed the that they would be oven baked chicken. I should have read both the recipes more thoroughly. The chicken was still fried on the stove and then baked for an hour. Not something that I can conceivably do after work during the week.
Confession time. I did the above a few days ago, before I realized that the chicken I was going to use went bad. No biggie, I just threw it in the fridge. I cut up two chicken breasts (about a pound), nuked the sauce and poured it over the chicken. I baked it in the oven at about 350-375 (how ever my oven was feeling today).
As you can see, the sauce was thin. At first, I wasn’t a fan, but the more I ate it, the more I liked it. I think there is a little off about the ratios. I could taste the wing sauce more than anything. Maybe a little more vinegar or sugar. Maybe cut down on the sauce. I do think that the next time, I will be making it in a pot on the stove and letting it thicken up some more before adding it to the chicken.
It is worth making again. With the changes I made, it only took a half hour to cook. The sauce was simple to make, too. This could very easily be a weeknight dinner. The original post is correct – it is not as spicy as you would thing. There was no lasting heat, just a hint of it.