recipe reviews for:

Chicken Vicious

“This is some very powerful stuff and not for the faint of tongue, but absolutely de-lish!!! If you did it right, the sauce will be very sweet, the garlic will knock your socks off, the vinegar will open your sinuses for the rest of the night, and your tongue will definitely feel that pepper. Surprisingly though, the meal will set very gently on the stomach.”

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Reviewed: Jan. 29, 2012

Chicken Vicious Haiku: "Eek, my mouth's on fire! Yet I can't stop eating this. Vicious delicious!" Took suggestion of reviewer #2 and marinated the cut-up chicken in soy sauce, sherry, and EVOO (along w/ fresh garlic and ginger) and took the advice of reviewer #3 and served over a salad. (This provided a nice cooling effect to the kick that this dish brings.) The vinegar burned my eyes and nose when I added it to the skillet, but I stuck to my guns (and the recipe as written), and used the called for measurements of sugar, vinegar and soy sauce. Husband said exactly what some reviewers mentioned, "tastes like General Tso's w/o the unnecessary breading", and I just liked that despite its fire, it still had a good taste. (My suggestions: marinate the chicken and use fresh garlic and ginger.)

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Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Oct. 31, 2011

Wonderful. Decided to try it for Halloween dinner and I'm so glad I did. We both loved it. The only regret I have is that I listened to some of the reviews and decreased the vinegar to 1 cup. Next time, I'm going for the full amount. It was delish with the lesser amount but I think I lost some of the "wowza". Also, as part of a Halloween menu, I made the Pumpkin Casserole from this site. I didn't think the two would actually go together and considered serving them as two separate courses. I was wrong. The two went so well together I was stunned. Thank you for a great recipe. It'll be a go to.

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SHARONANNH

Cooking Level: Intermediate

Home Town: Wexford, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 11, 2011

This was fantastic. Very similiar to General Tso's. My brave tasted three year old daughter even loved it. I omitted the mushrooms just as personal preference. This is going into regular dinner rotation.

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faithallesi

Reviewed: Mar. 13, 2011

Holy Freaking Goodness! This is one yummy dish! Made this exactly as described (except added carrots and used fresh ginger because I had them) and I would not change a thing--don't taste it too soon or the sugar/vinegar will knock your socks off.I was quite liberal with the red pepper flakes and the spice nicely offset the sweetness. This is going on my regular rotation---and makes me not miss take out Chinese.

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McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Feb. 25, 2011

This worked out well with frozen stir fry veggies & cut in half for 2 chicken breasts. Added the frozen veggies in the last 5min. Maybe would have cut the cook time on the chicken in the beginning because it came out a little tough. Great sauce, expected it to be really spicy but the sweet was a nice offset.

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CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 5, 2011

Great recipe. My family has light taste buds, so we only used a teaspoon of the red pepper flakes. We didn't even have to use the corn starch to thicken it! Thank you for sharing it!

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Reviewer:

Jane

Cooking Level: Intermediate

Home Town: Grosse Ile, Michigan, USA

Living In: Taylor, Michigan, USA

Reviewed: Jan. 9, 2011

Me and my girlfriend made this last night. We both loved it, but she found it more spicy than i did. I'll definitely try this again but play around with the ingredients to attempt to make it more healthy.

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Andrew Ferk

Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

Reviewed: Aug. 28, 2010

Wow, you weren't kidding. But I did like it. I mean, it's hot but good. I dislike mushrooms so dumped those, and used low-sodium soy sauce, but I didn't assume I needed to start changing everything. I ended up adding about 2 tablespoons more sugar, thinking perhaps I'd need even more. But once you get everything added, thickened, and put on rice, it does calm that heat just a little, so I think at the "taste test" point you can leave it just a hair on the "too much" side. (My opinion - don't hold me to it.) I did not find it in any way sweet even with a bit of extra sugar. It goes very well with the rice - and with rice, this might be double the servings. This was also a nice way to sneak in peas, as I don't like them cooked but don't notice them in something like this. The downfalls are all that sugar - for an otherwise healthy dish. And it also does not re-heat very well. Tolerable and I don't let leftovers go to waste, but certainly not the same. Oh, and this was not done in 45 minutes at all. For one, having to cut up raw chicken is not quick, and it took a while to thicken - noticed others having trouble getting it to thicken. Now while I understand, if you don't like hot, don't make this,

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Erimess

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Cooking Level: Intermediate

Reviewed: Jul. 18, 2010

The whole family loves this dish! another winner!

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Reviewer:

NikkiDunaway

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Mandeville, Louisiana, USA

Reviewed: Oct. 12, 2009

I read through the reviews before making this dish. As a result, I made numerous modifications to this recipe and it came out absolutely delicious. I made the following changes: (1) I used one fresh yellow onion, about six cloves of garlic, and about 2 tablespoons of fresh chopped up ginger. I'm a big believer in using fresh ingredients where possible and here I think it really adds to the flavor. Before adding the chicken I sauteed the onion, garlic, and ginger in the oil for about two minutes. (2) In terms of the sauce, I used 1/2 cup white vinegar, 1/4 cup reduced sodium soy sauce, and 1/2 cup brown sugar. (3) In addition to the 8 ounces of mushrooms and one cup of peas, I added one chopped green bell pepper and one chopped red bell pepper. I did not include the cornstarch. It gives a great Asian flavor and is much tastier than what you would get in most Chinese restaurants. Plus there is the added advantage that it tastes so much healthier because I was able to use all organic and fresh ingredients. I will definitely make this again, maybe rotating different vegetables (I think this recipe would also work with broccoli, green beans, sugar snap peas, bamboo shoots, water chestnuts, bok choy, baby corn, a lot of things). I also think it is really important to accompany this dish with rice. My rice really absorbed the sauce well.

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