I just changed the amount of cornstarch back to 2 1/2T.

I have checked and changed the amount.

So much flavour for so little effort! Thank you for this recipe. I cheated a little as I’m extremely time-poor with two little kids at the moment – it’s a severe case of chuck it all in and run away! I quickly cut my chicken thighs into large chunks (roughly sixths), did double the liquid amount, and added 4x heaped tablespoons of cornflour in the beginning with all of the ingredients, making sure the cornflour was mixed in throughly. I didn’t have any siracha handy, so used a little sweet chilli sauce instead – which was the perfect heat amount for the kids. Slow cooked it all for 3 hours and the chicken pieces held together nicely. The sauce had thickened and was of a medium consistency (still runny enough – not watery but not gluggy or too thick either). It was fantastic! Definitely a keeper!

I swear this recipe used to only call for 1 or 2 tablespoons of cornstarch. I made it tonight after not having made it for awhile and it’s so… Gloopy. Not at all like it normally is.

Can you send me the original recipe? I never wrote it down and I miss the old version!!

you would omit the cornstarch entirely?

Tasteful and easy to make!! Thank you for the recipe.

The recipe calls for 5 tablespoons. You use 1 tablespoon in step 1, then later you use the remaining 4 tablespoons (which is 1/4 cup).

This was very easy to prepare, a delicious weeknight dinner!