Wow... this is one of the best recipies I've found here. I love it and it's just so easy! I make it all the time now. Thanks!

Reviewed On: Mar. 22, 2006

This was a bit of a disaster: I used olive oil to cook the sesame seeds exploded like firey needles all over the kitchen while I cooked the chicken. The sauce was not particularly good, and coated the pan in a thick mess. Also looked unappitizing. Granted, I changed a few things (rice wine, and only marinated for 20 min) but still.

Reviewed On: Jan. 11, 2006

So wonderfully delicious... me and my girlfriend came home craving them after trying ones at a restaurant. These ended up better than the original. We fought over the tails to get every scrap. Its worth refridgerating them at least 20 min- otherwise the batter tends to come off in the pan.

Reviewed On: Dec. 8, 2005