Reviewed: May 15, 2012

I really liked the flavors in this recipe. My husband thought it was too spicy so I will decrease the amount of chili garlic sauce next time. I reduced the chicken breasts to five pieces so the marinade was the perfect amount and even enough to put on our rice. Thanks for sharing!

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Reviewer:

hellokiya

Reviewed: May 8, 2012

This was absolutely delicious recipe and will definitely make again

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coolit

Reviewed: May 8, 2012

Yummy sooo good!!! For children, go easy on the chili sauce.

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Reviewer:

Curlyfry

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Reviewed: May 7, 2012

Wow! This was SOOOOO good. This was finger licking good chicken. We used the extra sauce for shrimp a couple of days later. As is, this recipe is only good for a marinade. For a finished sauce, I added cornstarch and cooked until sauce thickened.

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Reviewer:

princessmama

Cooking Level: Expert

Home Town: Diamond Bar, California, USA

Living In: Gardnerville, Nevada, USA

Reviewed: Apr. 30, 2012

My husband really liked this , really good flavor and juicy chicken

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Reviewer:

Cheelara

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Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: Apr. 26, 2012

this was good, but i thought it needed something...maybe fresh ginger in the sauce/marinade or toasted sesame seeds or chopped peanuts sprinkled on top for crunch...

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Reviewer:

torrie

Reviewed: Apr. 3, 2012

I reduced the sesame oil to 1/8 cup and the asian chili garlic sauce to 1.5 TBS. Excelent recipe. It is easy to make and taste very good.

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Reviewer:

Doubletigers

Cooking Level: Intermediate

Living In: South San Francisco, California, USA

Reviewed: Mar. 29, 2012

Amazing!!! The only change I made was to reduce the oil by half - because its such a strong flavor. I cut up 6 chicken breasts into small pieces and marinated for the night. I transferred chicken to a frying pan with a slotted spoon and cooked it on high. I made a second batch of marinade and boiled that in a pan. I then added some cornstarch/water mix to the marinade to thicken. Once the chicken started to brown, I poured the marinade over it and let it simmer for 5 mins. Served over rice ---- AMAZING! Thanks for sharing this.

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Reviewer:

Brook

Reviewed: Mar. 20, 2012

I made this, simplifying it quite a bit. I skipped marinating this altogether. I made half of the marinade, heating it on the stovetop and then thickening it with a water/cornstarch slurry, just enough to give it some nice body. Hubs grilled boneless skinless chicken breast halves, and used the thickened marinade as a basting sauce, which worked beautifully. This was so much simpler than making the recipe as written. I would make it again the same way. I served this with Sesame Noodle Salad, also from this site.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 17, 2012

These had a great flavor, but I will try them next time with only 2 Tbls. of chili garlic sauce--just a little too spicy for us. I followed the recipe exactly, except for adding only 2 tsp. salt. Cooking time is accurate, these were very tender, and I did not cover the dish as it baked.

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