Lessons learned: 1. Let the chicken marinate longer than the 5 minutes or so you brilliantly decided on. 2. Don't add too much corn starch/flour, or the resulting sauce will be more solid than liquid. Not good. 3. Be careful with the instruction "High heat to brown the sauce"; the stove's high heat has a good chance of frying the skin. 4. Don't add too much wine. It is only added to thin the sauce. If you didn't have much sauce in the first place (see point 2) then it won't do much good at all save... read more
