Reviewed: Dec. 17, 2008

I had to substitute ginger powder for the Chinese five spice. The final result tasted good, but nothing like the sesame chicken I've had before and my brother agrees. I mixed the sauce all together before pouring it over the chicken, but I could still taste a distinct teriyaki flavor and honey flavor. It didn't blend well and didn't taste like real sesame chicken sauce.

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Andrea

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Reviewed: Dec. 14, 2008

One of my very favorite recipes. This is so easy to make and has great leftovers. My boyfriend and I are both not very fond of peppers and onions so I have done it without any veggies and it is still wonderful. Impossible to mess this one up

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JRW

Cooking Level: Beginning

Home Town: Susanville, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 13, 2008

Man, this was good. Looked and tasted like the restaurant version. Changes: 1. Tripled the Teriyaki sauce 2. Doubled the honey

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Dan K

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Reviewed: Dec. 12, 2008

My wife and mother both loved this recipe. It was as good as most restaurants I've been to. I did follow the suggestion of many people to make more of the sauce but I doubled instead of tripled the honey and teriyaki.

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netherbrad

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Reviewed: Dec. 2, 2008

This is one of my favorite recipes! Easy to make and customize to your taste. I use half the red pepper, and double the teriyake and honey to make more sauce and it's perfect!

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a.dancs

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Reviewed: Nov. 26, 2008

I modified this recipe a little bit, and it was incredible. First I marinated bite sizes of breast meat in fresh garlic and ginger, mirin, teriyaki, sesame seeds, sesame oil, soy, and a bit of honey for about 2 hours. Then for the flour mixture I used half flour and half potato starch (Japanese) with the five spice. Added a little teriyaki and honey while cooking, and served with garlic fried rice and sauteed baby bok choy, red pepper, onion, and broccolini. Rave reviews from my guests!

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Lindsey

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Reviewed: Nov. 19, 2008

Double the veggies, increase the red pepper flakes and double the sauce. This is a keeper!

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ELLIS95376

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

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Reviewed: Nov. 11, 2008

I love Asian, and I've made a lot of dishes from this site, but this has got to be one of the worst. It has little flavor, the breading doesn't stick, and it's just missing something...or a few somethings.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Nov. 10, 2008

Nice blend of salty and sweet, BUT, def. increase teriyaki by three times, I suggest you mix both honey/teriyaki sauce in a small bowl first to make it easier to stir in the sauce as to not let most of it evap off before you get to stir it.

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Nov. 9, 2008

I tripled the sauce recipe. This recipe was FANTASTIC. I am glad that red pepper flakes are optional, as my children didn't like the "after-heat", so I will omit that the next time around. THANK YOU! This recipe is a keeper and will be repeated often.

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EverRed

Cooking Level: Professional

Living In: Provo, Utah, USA

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Reviewed: Nov. 6, 2008

This recipe sounded good and had really good reviews, but it didn't turn out as good as expected. I was really disappointed. There was not really good flavor. Also, I coated the chicken with the flour mixture ahead of time and put it in the fridge till dinner, and all the chicken stuck together.I would not make this again. And, I would not recommend trying it.

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princess julia

Home Town: Kaneohe, Hawaii, USA

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Reviewed: Nov. 3, 2008

5 stars all the way!! I had to use Bisquick, b/c I discovered bugs in my flour (probably haven't used it in 5 months) and it turned out fine. I tripled the sauce, and next time will make more. Also, my husband and I decided to add carrots and snow-peas. He likes veggies, and even though it won't really be "sesame chicken" I think it will still be good. The sauce we all liked. I think this recipe will be made often.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Nov. 1, 2008

Good, but the sauce was alittle to sweat. Will make this again, with alterations.

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Oct. 29, 2008

Very good recipe. Was afraid to use the 5 spice with littler ones for guest. I did cut down on the sesame seeds but added some sesame oil when frying to make up for it. Like others I tripled the sauce. Added some thai garlic chile hot sauce for some added kick. Will definitely make again.

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geoff

Cooking Level: Expert

Home Town: Avon, Indiana, USA

Living In: Yuba City, California, USA

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Reviewed: Oct. 25, 2008

Very good. There was something that I didn't like though and I think it was the 5 spice. there is something in it that just turns me off....? Recipe was very good though, especially if you like the 5 spice

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JPICHON

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Reviewed: Oct. 14, 2008

I made this true to the recipe,except with extra sauce as most had suggested. My son gave it "3 thumbs up" but my husband said to next time maybe use a little less of the five spice.

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mistyriver

Cooking Level: Intermediate

Living In: Hutchinson, Kansas, USA

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Reviewed: Oct. 7, 2008

This was so tasty. I had to alter the recipe because I didn't have the same ingredents. I am just letting people know because they might be in my shoes. I used a whole cut up chicken because I didn't have breasts. I used all of the ingredents and baked the chicken for one hour at 350. It turned out great and the left overs made awesome chicken for chinese chicken salad the next night. Great flavor combinations and I will make it again.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 5, 2008

Absolutely fantastic. As most people, I made some changes. I added a teaspoon of cornstarch to the flour mixture, and got the perfect coating when fried. Also, only 1/2 c flour is needed for 1 1/2 pounds of chicken. I left out 5-spice because I hate the licorice flavor, and substituted ground ginger. Finally, as almost everybody seems to agree, this needs much more sauce. I used 12 TBS teriyaki and 8 TBS honey, and it was just the right amount. If you want sauce to cover rice as well, you'd need even more. Instead of mixing the sesame seeds in, I sprinkled them on the finished dish so they would stick to the sauce. Also, I left out the crushed red pepper because of the kids, but I put it on my own serving and it was the perfect complement. This will be one of our favorite recipes, and I have a feeling my wife and I are going to fight over the leftovers for lunch.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Sep. 22, 2008

I made this recipe this weekend for my husband's birthday. He absolutely loved it! It doesn't look like the sesame chicken from our chinese restaurant. Ours is kind of an orange(ish) color. This was dark. But it was very good just the same.

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ALFIEMARIE41

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Reviewed: Sep. 18, 2008

This recipe looked beautiful when I was making it. However it tastes nothing like Sesame Chicken, and I have tasted a lot of Sesame Chicken. This recipe is neither sweet, nor does it have a kick to it like some Sesame Chicken recipes do, and it has a very weird after-taste to it. My kids liked it, because they like BLAND food. If you like bland food and don't really want something that tastes like Sesame Chicken this may just be the dish for you.

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tigereye75

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Amber's Sesame Chicken

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