Hmmm.... This was just so-so for me. My hubs also thought this was average. In retrospect, I *should* have fried my chicken pieces in batches, starting with HALF the amount of oil called for and using the rest for the second batch. Some of my chicken fried up nicely, but a lot of the breading fell right off and what remained coated had an odd texture (especially for covering with a sticky sauce). I've made similar Asian dishes (i.e. sesame chicken, sweet & sour chicken, etc.), but the coating never ended up like this. My second hurdle was with the thickening step. You should NEVER add cornstarch to a boiling mixture! It will clump instantly, even if mixed with water FIRST! You need to add your cornstarch slurry to your sauce, THEN bring to a GENTLE boil, stirring constantly for a couple of minutes until thickened. Not only was my sauce unappetizing because I didn't adhere to my own advice, there was also WAAAY too much of it (my gosh!). The sauce was really good (the best part of this, IMHO), but I could have easily used only HALF the amount called for and wish I would have. Served with fried rice, egg rolls and green tea. Broccoli would have been a nice addition (and would have mopped up some of the sauce), but because my husband has an aversion to it, I resisted the temptation. A nice attempt, but this totally missed the mark at our house. :( Thanks anyways, Harry.
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Hmmm.... This was just so-so for me. My hubs also thought this was average. In retrospect, I...