This was very good, with some modifications. I doubled the marinade, and after marinating overnight I reserved it, brought it to a boil, and thickened it with flour that had been dissolved in water. Once it had been thickened, I drizzled it over the chicken as a glaze (after 20 minutes flip and glaze, then at 40 minutes flip and glaze again). Then I used the rest of the marinade on a a veggie (broccoli!!!)

Reviewed On: Nov. 17, 2008

Spectacular recipe. The consistency of the sauce is excellent, and the chile paste gives it a subtle kick. If you like it spicy (as I do) you can up the chile paste a little bit, but not too much. "This is better than the sesame chicken I've had at most chinese restaurants." - My roommate

Reviewed On: Mar. 24, 2008

The flavor was not bad, but not great for the time to cook. Reheated well, but will not cook again.

Reviewed On: Dec. 16, 2007