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!
Made this in a pinch to go with a batch of oven-baked chicken shawarma. Used 1 cup of greek yogurt with no problem. Decided to use a tortilla press to get the right size instead of rolling out the dough, which was quite sticky at first, but was covered in additional flower after portioning into 6 balls to be pressed flat. After pressing each ball twice, the flat pieces of dough were cooked on the comal for about 2 to 3 min each side. Each piece came out a little thick, but tasted great overall!
Came out savory and delicious! I used the round 22oz French Brie cheese sold at Costco in lieu of the Camembert Cheese. I also incorporated 2/3 stick of butter and two 8oz packages of Philadelphia cream cheese. Also, I only used half of a red onion. Goes great with freshly made pretzels! Prost!!
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