I love how super easy this recipe is. I used fresh ginger, onion & bone-in chicken thighs. I didn't have any siracha so I added 1/4 teaspoon of red pepper flakes. I also used my IP for this recipe. I seared the chicken then poured the sauce over them. When they were done, I removed the thighs & thickened the sauce using the saute setting. To the sauce, I added celery, pablano peppers & garnished with cilantro & sesame seeds. I served it over cauliflower rice with roasted vegetables. My husband loved it. Will definitely make this again.

it turned out great, everyone loved it and wantse to make it again

Turned out great! I did half the amount of tomato paste based on the reviews below, and that really did the trick for me

It was a little too acidic for us, between the tomato paste AND the rice vinegar. I'd probably omit the tomato paste next time.

I used half the tomato paste and substituted it for an equal amount of very dry sherry. I also added some fresh ginger. It came out fine! I also used the instant pot method where you cook the chicken in the sauce for 15 minutes instead of slow cooking all day. I was happy with it!

It smelled amazing while cooking but unfortunately my husband and I didn’t really like the flavor.

super easy and absolutely delicious.

Next time I'll make it saucier... otherwise delicious.

Moist but not enough flavor

Wow. This is absolutely delicious - it tastes like a lot more work goes into it than really does. The mix of sweet to spicy is just right (though if you have kids who are spice sensitive, it's probably better to skip the Sriracha). My oldest took one bite, widened his eyes and said "You have to keep this recipe!" My middle one, who is spice sensitive, said it was really good but had a bit too much kick for him - but said to make it again, just without the sriracha. Definitely a winner, will make this often!

Love this recipe. Have made it over a dozen times. I serve it over brown rice with a salad. A big hit.