There was definitely no crisp factor, as the name would leave you to believe. This might not have been as much of an issue if there weren't a second factor at play: the honey seemingly seeped into the breading, making it more soggy and wilted than anything else. The fried coating makes up about 70% of the bite, which is at least 30% more than it should, even for order-out Chinese food. Cook for 3-4 minutes per side until golden brown. Place the chicken in a single layer in the pan. Heat the vegetable oil in a large pan over high heat. Unfortunately, upon biting in, it became clear that the ratio's just a little out of whack here. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Stickiness aside, this is appetizing to look at, and the piece of chicken held promise. We picked apart the mound and grabbed a single piece of chicken, more skeptical by that point than we were when the dish arrived. The specials are transient, which means they are not on the system and therefore need to be separated. There is an option for standard menu items and special menu items. When we slid it out of the takeout container onto the plate, the entire dish moved as one mass. Chang’s, there are two options when a server is punching an order into the computer. But should it be that glued-together? Probably not.
We get it, it's honey chicken, so it should be sticky. But the way they absolutely douse this dish in the glaze gives them away, and to curated and non-curated palates alike, it's not enough to save the entire meal.įirst of all, when it arrived, every individual chicken bite was stuck together. It's not a bad wager - the sweet soy sauce is amazing. Chang's opts to rely on the sweet soy glaze to bring the entire dish up a level. Instead of leaning in to curating their beef slabs to a higher level of perfection, it seems, P. While some bits were more cooked-through, others were a tad on the fatty side. Besides just having a disconcertingly inconsistent texture within every bite, the lack of consistency between each piece was a bit of a let down as well.
The flank steak, which looked so appealing before biting in, ended up being an odd combination of tough and chewy hard to get a bite of, and then, once you had the bite, disappointingly soft on the inside. Chang's describes this dish as "sweet soy glaze, flank steak, garlic, and green onion." While we can confirm that all of those ingredients do indeed exist in the dish, none of them were particularly well-crafted. It may not be as substantial as the KFC secret menu.
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