Reviewed: Oct. 22, 2007

I now have faith in making Chinese food at home!

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Reviewed: Oct. 21, 2007

My husband and I love this dish. I usually have to make two or three times as much sauce. We like to have enough to coat our rice.

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jennmigl

Cooking Level: Intermediate

Home Town: Yoakum, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 5, 2007

This was SO good and SO easy! My husband loved it and has requested that this be a regular in our family. I made this for 4 adults and found that 5 chicken breasts was a LOT! 4 will probably be perfect (leaving a little extra for a lunch the next day). I did not have Chinese five spice, so I used a combo of ground cloves, cinnamon, and ginger. It came out really great!! And I ended up using about 1/4 cup of oil in the pan while cooking the chicken. MAKE THIS TONIGHT!!

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 4, 2007

I was very pleased with this recipe. I prepared it for my wife and I and we had enough left over for lunch the next day. The taste was pretty close to what I usually experience at a traditional Chinese restaurant which surprised me. I had to add a bit more Teriyaki sauce to the mix because the chicken started to dry out but other than that is was great.

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David McMurray

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 23, 2007

This is seriously the best ever sesame chicken. Do not substitute anything for the Chinese 5 Spice powder. It will not be the same. I found it in the asian section of my grocery store and not in the spice section you'd think it would be in.

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MOMMY2LAUREN02

Cooking Level: Intermediate

Living In: Woodstock, Georgia, USA

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Reviewed: Sep. 4, 2007

With so many different reviews, I made as is. We thought this turned out very good with the five spice that we buy at an international store that we are lucky to have here. I did double the sauce and put some to the side. Yummy.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 31, 2007

Love this. I've made it a bunch of times now -- a few times for company, too, along with some stir-fried veggies -- and it is absolutely delicious. I double the amount of teriyaki and honey, use less than half the quantity of crushed red pepper flakes called for, and up the amount of green pepper, so there's about the same amount of green pepper and onion. Totally yummy over jasmine rice (which is way better for serving with Chinese dishes than regular rice, in case you've never tried it). Delish!

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Jill Schilz

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Reviewed: Aug. 29, 2007

We really like this recipe! The flavor is great! This is a recipe that gives me a reason to buy a wok! I just need that breading to be a little crispier and it will be absolutely perfect!

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lv2ck

Cooking Level: Intermediate

Home Town: Holdrege, Nebraska, USA

Living In: Iowa Falls, Iowa, USA

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Reviewed: Aug. 22, 2007

Great Chicken Recipe. I took the advice of others and tripled the sauce and it was perfect. I also didnt'have the Chinese Five-Spice Powder so used fresh ginger - PERFECT......The chicken is so tender you can cut it with a fork. I will definitely make this again.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Aug. 21, 2007

Only used 3 thin slice cutlets (which i further sliced into strips) so doubled the sauce. Followed the recipe exactly (except reducing the flour) and thougt it was very good. I'm not sure how I feel about the five spice flavor but it was an interesting taste and I would absolutely make it again. Next time, I'm adding fresh pineapple chunks!

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kimgae

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Reviewed: Aug. 20, 2007

This was an excellent Dish. Its my husbands Favorite dish to order at a restaurant, I did not care for it until I found this recipe. It did not taste like your average Chinese Sesame Chicken, I think it was 10 times better. The Chinese five spice adds a excellent flavor, but don't add more than the recipe calls for, or will ruin the whole dish. Very over powering.

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Sommer Robbecke

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Reviewed: Aug. 17, 2007

Wow! This was an awesome recipe. I thought that it would just taste like a teriyaki chicken recipe with a bit of sweetness from the honey, but it had much more of a kick than that. Unlike other reviews, I actually INCREASED the amount of 5-spice powder and loved the increased flavor it provided. Will absolutely make again!

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babybeluga

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Reviewed: Aug. 14, 2007

YUM!!! Very good, and thankfully not as sticky or sweet as my favorite Chinese restaurant. I skipped the five-spice (I HATE black licorice, and that's what the flavor primarily is -- comes from the anise) in favor of some powdered ginger. The flour didn't stick well to the chicken, so the pieces didn't have a "crunch" but that's okay with me. Also, I sauteed thinly sliced onion and a clove of elephant garlic in a combination of sesame oil and wok oil (basically garlic oil) first, then removed them before adding the chicken. Then I added 1/2 C each of honey and teriyaki which made plenty of sauce, (enough for the jasmine rice to soak into) before returning the garlic and onion to the skillet. My picky picky 4-year-old cleaned his plate! Can't wait for lunch leftovers!! Thanks SO much! ** Had leftovers today and wasn't pleased -- way too sweet. Will try replacing some of the teryiaki with soy sauce next time to cut down on the sweetness.

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 8, 2007

Overall a good recipe. Having made it a couple of times I have some insights. I cooked it once with honey and the other time with maple syrup and I actually prefer the maple syrup. For whatever reason it tasted too salty with the honey. Secondly, I couldn’t find any 5 spice so I used powdered ginger (I was too lazy to chop up fresh ginger) and it works fine. A couple of other alterations made include adding chopped green onions and broccoli instead of bell peppers and a yellow onion. Also, I used cayenne pepper rather than the pepper flakes. This would probably be too spicy for must people but a teaspoon made the dish quite hot though not exactly subtle. I loved it but my stomach wasn’t so certain. I tried it with half a teaspoon but that wasn’t quite enough. Anyway, it is a fun recipe to play around with.

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Evan M

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Reviewed: Aug. 6, 2007

My family did not like this recipe at all. We didn't like the seaseme seeds fried it changed the flavor of the chicken too much. We couldn't even eat the chicken and my family usually never wastes anything. I will not make this again.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Aug. 1, 2007

Great! I wouldn't change a thing! Thanks.

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jul. 15, 2007

So-So I'm not sure if it was the five spice but this recipe had an after taste that was very unpleasant and tasted nothing like the Sesame chicken I've had at any of my local restaurants.

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Cybele66

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jul. 10, 2007

Thought it was good. I tripled the sauce and glad that I did. Next time I may even make more sauce.

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xapaula

Cooking Level: Intermediate

Home Town: Ville Platte, Louisiana, USA

Living In: Menlo Park, California, USA

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Reviewed: Jun. 5, 2007

After a few adjustments, my husband and I thought this tasted outstanding. I cut the oil down to 2 tbsp to cut back on fat (it makes the end result a bit sticky, but that doesn't affect the taste), then doubled the five-spice and tripled the honey and teriyaki to make enough sauce

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Jun. 1, 2007

I used 1/2 the flour as others suggested but I thought the chicken was flavorless, which is why I'm giving this three stars. This was the first time I used five spice and not quite sure if I care for it. The sause on the other hand was very good, and you definetly need to make more to coat the chicken. I will probably make this again but with a few changes. Thanks for the recipe, Amber.

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MOLSONGO

Cooking Level: Expert

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Amber's Sesame Chicken

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