Reviewed: Jun. 16, 2008

I tweaked this quite a bit. I only used 1/4 cup of sugar and about 1/8 cup corn starch. It was perfect this way! Much better than the orange syrup you get at the restaurant.

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love to cook!

	Cooking Level: Intermediate Home Town: Warren, Ohio, USA Living In: Chicago, Illinois, USA
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Reviewed: May 29, 2008

Definitely a good base sauce, I too followed the advice of others and only added 1/4 cup sugar along with less cornstarch. The consistency was perfect and the taste was just about right. I combined the ingredients and then added the cooked chicken and steamed broccoli. After the sauce thickened, served over white rice...east and yummy!

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Morgan


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Reviewed: Mar. 9, 2008

Wonderful recipe! However, I could not find chile paste in the store. As a substitute, I used 2 teaspoons of sweet chile sauce, and 1 teaspoon of Tabasco sauce. I like my sauce quite a bit spicy, so I added even more hot sauce after simmering, then tasting.

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LeeJames


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Reviewed: Feb. 21, 2008

This is a wonderful base sauce. I made it last night and my husband devoured it. I do agree with other reviewers that a cup of sugar is way too much. Luckily I read a lot of reviews before making it. I only used 1/4 cup of sugar and it was still a little too sweet. I added garlic chile sauce instead of chile paste and minced garlic. It was just easier. I also reduced the cornstarch to 2 tbsp. The thickness was perfect. I can't wait to make again with some different adjustments. Thanks!

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Shasta

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jan. 7, 2008

I've been trying to reproduce the flavor of take-out Sesame Chicken. This sauce is as close as I have come. I think that next time, I'll put less sesame oil. That flavor came out a bit more than the restaurant style. But, I have something to work with. I didn't think that the sauce was too sweet, but, the take-out Chinese Sesame chicken is VERY sweet. Will make again. Thanks!

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chefsazy

	Cooking Level: Expert Home Town: Granada Hills, California, USA Living In: Highlands Ranch, Colorado, USA
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Reviewed: Oct. 23, 2007

i thought it was very easy. i cut down the sugar and cornstarch and still thought it was a little to sweet so i added more soy sauce and it tasted great!

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jessa

	Cooking Level: Intermediate
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Reviewed: Jun. 21, 2007

Jack loved this one

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TS


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Reviewed: Apr. 29, 2007

This was so easy and delicious. I reduced the quantity of sugar recommended for fear it might be too sweet & I didn't have chile sauce available but it was still great. I used it on sesame chicken and chinese vegetables over rice. Family loved it.

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LTG4441972


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Reviewed: Jan. 9, 2007

This had a wonderful flavor. I added extra garlic and substituted a 1/2 cup of flour for the cornstarch. I will certainly make this again.

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Beth

	Cooking Level: Expert Home Town: Overland Park, Kansas, USA Living In: Fanlu, Chiayi, Taiwan
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Reviewed: Nov. 4, 2006

My husband really like this sauce, but I didn't care for it.

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BRODBECK314


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Reviewed: Oct. 9, 2006

This was sickly sweet and gelatenous! If I were to try again, I'd use 1/4 of the sugar and 1/3 of the cornstarch. It also makes way too much sauce, even though it says 4 servings it's really for 8-10.

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Ginger


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Reviewed: Oct. 5, 2006

This is a great recipe. My kids favorite is sesame chicken from any chinese resturant, we order it about twice a month. Just a note, it WILL be sweet, my kids have always called it "sweet chicken" instead of sesame. But it tasted very close to what we order bi-weekly. My husband said it was better. Thank you so much for giving me this recipe, now i can cook it at home once in a while and know what I am putting in it.

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SCDURRETT

	Cooking Level: Expert Home Town: Towanda, Kansas, USA Living In: Wichita Falls, Texas, USA
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Reviewed: May 7, 2006

I think the recipe was great once I made a couple of modifications as stated by other postings. I cut down the sesame oil by 1/3and reduced the sugar by 1/2. The result was a pretty great sauce that compares to several other recipes as prepared by my local chinese restaurants.

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sirmike08

	Cooking Level: Expert Home Town: Panama City, Panama Province, Panama Living In: Orlando, Florida, USA
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Reviewed: Dec. 31, 2005

Not what I was expecting. No one in the family was very fond of it either.

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Cath in Georgia

	Cooking Level: Intermediate
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Reviewed: Dec. 21, 2005

I've made this a few times. The first time, I made it as written and we thought it was "not bad". Next time we cut back on the vinegar and it was better. Then we cut back a little on the sugar...we liked it best this way.

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BROOKOVERS

	Cooking Level: Expert Home Town: Columbus, Indiana, USA Living In: Wahiawa, Hawaii, USA
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Reviewed: Nov. 27, 2005

This sauce was very good-almost like the restaurant!! I did use a bit less vinegar than even listed as the taste is very strong. I also did not have chile paste so made without. Loved it thanks!

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Jennifer

	Cooking Level: Expert Home Town: Potomac, Maryland, USA Living In: Ratho Mill, Saint George Parish, Saint Vincent And The Grenadines
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Reviewed: Oct. 1, 2005

This sauce is VERY good. We added some dry roasted sesame seeds to give more texture. The only thing we didn't like about it was that it's too sweet for our taste. It was also a little too thick. We will definately make this again, and experiment with some combination of less sugar/more vinegar/less cornstarch. We put this on fried eggplant and tofu and it was a great meal.

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Chinese Style Sesame Sauce

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love to cook!

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TS

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ANGI_NAGEL

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