*original recipe used 2½ pounds bone-in chicken legs and thighs. If you plan on doing this, you will need to increase the cooking time of the legs and thighs in the sauce to about 20-25 minutes to ensure they are cooked through.
*the garlic and ginger are just to add flavor not to eat. If you want garlic added to the sauce, I suggest adding 1 tsp minced garlic.
The sauce is enough to barely glaze the chicken and some rice. It is amazing and if you want more to glaze the rice, double the sauce ingredients.
Recipe adapted from Bon Appetit