This was a surprise hit with our entire group. Although it came on the bone, the pieces of chicken were scrumptious with that coating of sticky sweet sauce.
However, what had most of us exclaiming in delight was the ginger. Chef Kang shared that those small, juicy, crunchy chunks of sweetish ginger takes him a week to prepare. Without a doubt, his effort pays off. They’re so good the chicken almost plays second fiddle.