Had to use small slices of pickled ginger with some ginger powder instead of the fresh stuff, but still came out great! I did not dab the chicken dry and instead allowed the tenderized, then rinsed, chicken to cook for some time before adding the sauce. Finally, I added the corn starch/water mix after simmering in the sauce for about 8 min, which indeed caused the sauce to thicken. Feedback says to skip the final drizzle of sesame oil at the end. Only had dried basil, which was added in the last minute of cooking. Overall, great recipe, especially when paired with fried rice. I look forward to making this again!
