The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 18, 2009
This sauce was really good even though I did not have chili paste or sesame oil. I followed everything else and used it as a stir-fry sauce. I will definitely use this again, but add maybe half the sugar. Without the chili paste or sesame oil it is more a a sweet and sour sauce, and a good one at that!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 16, 2009
I used this sauce when I made sesame tofu and it does taste like the restaurant's sesame sauce. Try not to heat it up too quickly though, it will turn from a soup to a paste very fast. I would definitely make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 5, 2009
This sauce is excellent. However, I found it to be extremely thick. Too thick for my purposes, so next time I will decrease the amount of cornstarch.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 28, 2009
As it were, I took the advice of many and started with half the sugar and less cornstarch. I tasted it and found it to be lacking in... something. I then added whatever I could to make this tastier. I ended up adding: more garlic, more sesame oil, more soy, some chinese 5 spice powder, hot pepper flakes, some hoisin sauce I found in the fridge, some lemon juice, and still in the end I thought it was allright, However, the husband and the 5 year old thought it was really good. I don't think I'll be making this again.
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Cooking Level: Expert

Home Town: Valley Forge, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 11, 2009
I think it should note in this recipe that you should make this right before you put this on your meat/tofu/vegetable. I made this before I made my chicken and the sauce turned into a sort of jelly. I am not sure if that had to do with the fact that I cut the sugar in half, but nonethelss, it was an odd consistency. The taste, however, was good, and overall my meal turned out quite nice.
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Cooking Level: Beginning

Home Town: Denver, Colorado, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 22, 2009
I wish I could have given more stars!Was a little sweet so will cut down on sugar next time.Was a big hit with everyone
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 28, 2009
This was VERY GOOD. I served it with chicken and vegetables over a bed of rice and it was Yummy! My husband and my son (very picky) had seconds. I didn't change anything except I used 1/4 cup of Splenda as suggested by other reviews, and I used ground red pepper instead of chile paste.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 23, 2009
This was terrible. Granted, I couldn't fine "chile paste" so substituted "chili sauce" but it looked NOTHING like the sauce pictured, and tasted NOTHING like any sesame sauce I've ever had at a Chinese restaurant. I couln't even eat it - the smell bothered me too much, but my fiance thought it was just ok and ate some of it. I don't know if I did something wrong (although I was very careful about following the recipe) or it's just not my taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 18, 2009
We have loved this recipe every time I've made it. I have substituted ground red pepper for the chili paste and have replaced half the sugar with splenda. It's still a "keeper" with us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 19, 2008
This recipe is only 2 stars as written. I took others suggestions and cut the sugar to 1/4 cup. I also cut the 1/8 cup corn starch. I didn't have chili paste so I used garlic chili sauce. I used rice vinegar instead of white. Other than that, I followed the recipe exactly. I tasted the sauce before using it. I then added 1 TBS ginger, extra garlic and a 1/2 TBS more chili sauce, plus some red pepper flakes. I tossed it with sauteed chicken and broccoli. I also added some toasted sesame seeds on top at the end. It was good, but next time I will try fresh ginger and even more garlic. It is four stars with the modifications. I don't think it was salty like others rated. I only used reduced sodium chicken broth, maybe that was others problem. I did use full sodium soy sauce, which I usually don't use. Not salty at all. Will definately make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 10, 2008
My husband and kids love this! It is a quick meal when you use leftover chicken (nuggets?)and broccoli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 28, 2008
One of my favorite chinese dishes is Sesame Chicken. I was delighted when found this one.
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Cooking Level: Expert

Home Town: Camden, New Jersey, USA
Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 19, 2008
Tastes just like restaurant sauce. I used Splenda instead of sugar and only one Tbsp. of sesame sauce. Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 18, 2008
Very good! Nice and sweet and thick. Recipe makes quite a bit, so plan for leftovers!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 8, 2008
Super easy, super good! Just like our local Chinese restaurant.Will make over and over again.
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Cooking Level: Expert

Home Town: Kitanakagusuku, Okinawa, Japan
Living In: Fort Stewart, Georgia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 7, 2008
I couldn't find Chili Paste, so I used Sweet Chili Sauce (a very sweet and mild sauce good for dipping) and added some cayenne pepper for a bit more kick and cut back the sugar (used Splenda) to half. Turned out great! I used the sauce with some chicken I cubed, lightly coated with cornstarch and browned in a skillet with butter flavored Pam. Served over rice with some toasted sesame seeds. I've since bought Hot Chili Sauce to sub out the chili paste and plan to try it next time in the recipe. (I've been to several stores and still can't find any chili paste, but will continue the search as this is one of our favorite meals to have at the local chinese diner)
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Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
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Reviewed: Aug. 27, 2008
Brilliant!!!!!!!!!!!!!
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 13, 2008
Good Tasting Recipe, I Totally agree with everyone else on the sugar. I thought my teeth were going to fall out after. I substited the Chile Paste with 1 tablespoon garlic chili sauce i had in the fridge. It Gave it a spicy kick.
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Home Town: Peekskill, New York, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Intermediate

Home Town: Warren, Ohio, USA
Living In: Chicago, Illinois, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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