This is my wife and my favorite fish recipe. We always make this with vegetables from our garden. We use fresh cilantro, parsley, basil, and plenty of butter and lemon with garlic. We also put thin sliced jalapeño on it.I cook it on the lower oven rack and check it every 10 minutes. Just cook it until the safe cooking temperature and then you will find that it turns out fantastic!
It was great! Are used boneless chicken thighs that were not quite thawed out but still followed the recipe in terms of browning. I did only use two cubes of bouillon which was perfect saltiness but ended up in the instapot for about 22 mins and quick release.
Really great recipe. Makes the chicken restaurant quality Chinese frying. I��ve never tried this method before but it turned out fantastic. I would recommend using a lot less mayo. Mayonnaise is basically just egg whites and olive oil and used to make the sauce sticky, so I would suggest adding just to make the sauce adhere to the chicken.
Otherwise, fantastic way to cook chicken and super authentic!
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