I bake it in the over per directions. I then transfer it to an extremely hot wok, with about one-half of the sauce, allowing the sauce to crisp and candy on the surfaces of the chicken. After that I can go several directions. An easy option is to transfer the crisped chicken pieces to a serving bowl along with the remainder of the sauce. Rice, vegetables and other food stuffs will be on the side.
Other things that are usually on the side are TJs pork buns, heated in a steamer, and TJs chicken gyozu. The gyozu are browned in oil on two sides in a covered skillet. Then I turn the heat way down, add a couple of tablespoons of water, and steam them covered. Or if I have room in the steamer, after browning I move the gyozu to the steamer.
Returning to the chicken, I often add some other vegetables to the mix in the wok after the chicken are crisped - carrots, celery, mushrooms, onions, tomatoes, etc., to taste. I also add segments of one or two mandarin oranges to the pot.
With all of the extra ingredients I usually need a bit more sauce than the two packets that come with the chicken. So I improvise some added sauce. Most often, I add General Tso's stir fry sauce (another TJs item). Other times I add some sweet chili sauce.
On occasion, my added mandarin oranges come from a small can of mandarin oranges. In that case, I separate the canning syrup from the orange pieces. I add the orange pieces to the chicken, and put the separated syrup in a small saucepan on the stove and heat to near boiling. I add vinegar, sweet chili sauce, and a bit of ketchup (and ginger root or tamarind, if I have any ) to improvise a sweet and sour sauce. I thicken as needed with corn starch, then use that as additional sauce for the chicken mixture or on the side if I've kept the vegetables separate from the chicken.
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