Reviewed: Apr. 23, 2012

Absolutely delicious! Easy to make if you have the ingredients on hand. I used Sriracha instead of chili paste and it worked out great. I didn't have sesame seeds to toast but I will definitely stock some for the next time I make this.

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Reviewer:

VAmom

Reviewed: Mar. 27, 2012

Fabulous! I would have followed the recipe exactly but realized I did not have everything when I got home. I will definately make this again! Hubby and I devoured it. I've been trying asian dishes for a while now and have not been happy until I found this! It's worth making. This is what I did differently -Grapeseed Oil instead of Seseame Oil (I was out). Reduced sugar to 3/4 cup (1 cup is a lot!), used a Dry White Wine instead of Sherry (I don't have sherry). I also topped with chopped green onion as well as the toasted seseame seeds. I cooked in the oil for more like 8-9 minutes (they were not cooked thoroughly).

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Reviewer:

Angela

Reviewed: Mar. 10, 2012

Love this recipe. We have it several times a month. I don't add the sherry, as I don't have it.

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Reviewer:

food98

Reviewed: Mar. 9, 2012

yum!!!!! My kids go crazy for it!

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Reviewer:

Randy

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Reviewed: Mar. 9, 2012

I added carrots and pineapple to mine for fruits and vegetable value. Mom said it was one of the best meals I've made. Delicious, sweet, and pretty easy to make. Loved it!

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Reviewer:

astanton

Reviewed: Feb. 28, 2012

Easy and Excellent, though my son actually thought it was "too sweet" so I guess next time I'll try with less sugar. Perfect with a side of steamed broccoli and cheese sauce.

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Reviewer:

Tyanna Gray

Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

Reviewed: Feb. 23, 2012

Sesame Chicken or sesame anything is my favorite Chinese dish, but I hardly ever get to eat it because the majority of places that serve this dish use MSG which my hubby is extremely sensitive to. Gives him a migraine any time he eats MSG. It is nice to find a recipe that is msg free and tastes excellent! I too coated the chicken in corn starch before I added it to the batter. I also added a little minced ginger to the sauce since I love a little ginger in my sesame sauce. I wanted something green and didn't have any traditional veges to go with this dish. All I had was some French asparagus. I cut them into 2 inch pieces, coated them in olive oil, sprinkled with garlic salt and powdered ginger, then coated in corn starch. I then fried them until they floated to the top of the oil. My hubby was raving about how good it was.

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Reviewer:

gaiadog

Reviewed: Feb. 19, 2012

Fine but not great. Followed the recipe exactly. Probably wouldn't bother to make it again.

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Reviewer:

caitlincvv

Reviewed: Feb. 6, 2012

This recipe got rave reviews from my picky eater! She even ate the broccoli I added saying that it tasted perfect with the sauce. So I left out the sherry cuz I forgot to get some, used chili oil instead of paste (I want to try that next time). Then I didn't deep fry the chicken, instead I put it in a frying pan and cooked for a bit with and without a lid. Finally I added a bit of water to the pan with broccoli and snap peas and covered to steam briefly then served with rice. I will certainly double the chicken this recipe next time! Thanks for a good meal!

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Reviewer:

junoinco

Reviewed: Feb. 1, 2012

This is an great recipe. The only change I made was t not deep frying the chicken. Instead I lightly coated a skillet with canola oil and fried the chicken this way. The marinade gave each piece a nice crisp golden brown coating. It also helped me not feel so guilty using the 2 cups of sugar in the sauce.

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