Chicken Thighs Diablo

Very good, thank-you, my husband thought it was what he calls "sneaky hot",he enjoyed it and wants it again. My mouth is still tingley. Used skinless, legs. The only problem I had was after the first 6 minutes I took the chicken out to turn it over and the sauce had heavily congealed, so I spooned it into a cup and poured 3 or 4 more tablespoons of sherry in and whisked it up, put the chicken back in and poured the thinned sauce over it. When it was done, (8 minutes) the sauce had thickened again and coated the chicken nicely, without adding any more cornstarch. It will be a repeat. Looking forward to cold left overs. Dorothy

Thanks, Tebo, for a great recipe. The store I use was having a sale on skinless chicken thighs and we purchased 5 lbs, so used the oven. Rolled the thighs in the soy mixture, then baked for 15 minutes @ 375*F, then turned over and used the rest of the soy mixture and baked another 15 minutes. Loved the crispiness the oven gave it. Will definitely use again, maybe the next time in the microwave.

We have made this chicken many, many times, there are a couple of things I would recommend. First only use skinless, boneless thighs, we tried it both ways and found S/B way the best each time. Secondly if you are having your sauce too thick following the first 6 minutes it is because the amount of cornstarch will always thicken a sauce. I cut it in half every time regardless of how many pieces cooked. This way no need to ever have to add extra sherry. Rick m.

This tasted good, but I don't cook with the microwave, so I used the oven instead. It didn't taste spicy to us, so I'll add more cayenne pepper next time.

Maybe my microwave is more powerful, but after cooking on high for 6 minutes, I just had a few "clumps" of sauce left. Had I cooked it for another 6 minutes at high, I would have had chicken jerky. What was left of the sauce was a tad bitter.