I made this for a big family dinner, and everyone, EVERYONE asked for the recipe. This was a great dish, I used only one bunch of green onions as it seemed like it would overpower the dish, and I used teriyaki chicken ramen noodles, and it was perfect. Seems like it could be very versatile, I will try red cabbage in it, maybe chicken and raisins along with the seeds, maybe almonds instead of sunflower seeds, although the sunflower seeds were great.

Reviewed On: Oct. 7, 2006

I LOVE this recipe. It was full of flavor, both savory and fruity. I did read the other reviews first and found them helpful. I didn't have (or ever heard of) powdered cream of chicken soup. One of the other reviews said to use 2 tbsp. flour and 1 tbsp. powdered milk instead. I chose this instead of the canned soup others mentioned. I did use Wondra flour not regular flour. And the recipe was simply amazing. This is hands down my favorite chicken recipe to date. It is simply incredible and flavorful, If you cover the chicken it turns out falling off the bone and juicy, not dry at all. Mine was done in about an hour not hour and a half. They were falling off the bone in about an hour so I took the foil off and turned them and let them brown for about 10 minutes and it was perfect.

Reviewed On: Sep. 9, 2006

At first I tried the corn starch, but then I ran out, and it really didn't matter. As long as the oil and pan are hot enough, I didn't have any problems with the batter falling off or the corn dogs sticking. Heat up the pan first till water drops dance on the skillet, then add oil and heat the oil. If you add oil to a cold pan the oil will stick and so will your food. A trick my stepfather who is a chef taught me. I thought the recipe was great, I'm going to try different variations, add honey instead of sugar, maybe cheese another time...lots of possibilities.

Reviewed On: Aug. 18, 2006