Reviewed: Sep. 29, 2010

I liked this dish I followed the recipes but omit the green onions and added hot oil chili (sate). made it more spicy. I would definitely make this dish again

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Reviewer:

ltt19602003

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Aug. 26, 2010

i give it a 5 stars because it was delicious but i didn't follow the recipe exactly.

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Reviewer:

Terence Willson

Cooking Level: Intermediate

Home Town: Fort Polk, Louisiana, USA

Living In: Pontiac, Michigan, USA

Reviewed: Aug. 14, 2010

delicious, my husband says this is better than take-out!

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Reviewer:

JustSarah

Cooking Level: Intermediate

Home Town: Canton, Maine, USA

Living In: Sumner, Maine, USA

Reviewed: Aug. 6, 2010

My famly loves this and my fussy boys do not complain when I make this. I find it very authentic. I do add one green pepper to the sauce before adding the chicken and also some green onion slivers on top before serving. It makes it look like restaurant style. I was leery about the oyster sauce initially but it makes it so much better.

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Reviewer:

momscookin

Cooking Level: Expert

Reviewed: Jul. 26, 2010

This was phenomenal! The only reason I didn't rate it 5 starts is b/c I made a few minor changes. As per other user's recommendations I cut back on the ketchup and vinegar. I also added garlic and sherry to the mix. I used Sriracha because my husband loves heat. The changes were made simply based on personal preference. Also, I didn't have any problems keeping the chicken "crispy". Unlike other recipes, it didn't go all goopy when I added the chicken to the sauce. However I made sure the chicken bits were a nice golden brown all over before I pulled them out. I also cooked everything in an enameled cast-iron dutch oven which might have something to do with the texture holding up as well.

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Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Jun. 30, 2010

Yummy

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Reviewer:

Jocelyn

Cooking Level: Intermediate

Reviewed: Jun. 22, 2010

Super yummy tasting dish. One of my faves from Chinese restaurant which we have to avoid due to son having a peanut allergy. This tasted very similar. I will probably spice it up with red pepper flakes next time and definitely leave the sauce on the side for the kids. I did not have sesame oil or oyster sauce, but it was still very, very good!

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Reviewer:

marthaf72

Reviewed: Jun. 7, 2010

I would but the onions in last so that the green onions don't get mushy. This has a sweet to the taste flavor and is good to eat if you have a sensitive stomach. :)

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Reviewer:

PBNJ10

Cooking Level: Expert

Reviewed: Jun. 5, 2010

Made exactly as written but doubled the sauce recipe since I had close to almost 3 pounds of chicken. I was able to get a knob of fresh ginger at my local supermarket for 10 cents and used all I bought. Tastes exactly like the local Chinese would make. I wouldnt change a thing. My wok had hard time handling all the chicken, so maybe next time I would do it in batches to make it crispier. The batter was very very thick, too thick to dump 3 pounds of chicken in, so I added a little water to make it a little thinner like waffle batter. Made it over white rice with fresh string beans. Had plenty left over for a second meal and tastes even better the next day. Excellent recipe, this will go into the regular rotation. Thanks.

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Reviewer:

Silver Ghost

Cooking Level: Expert

Home Town: Linden, New Jersey, USA

Reviewed: May 29, 2010

This is really good! In fact, cooking the chicken in the cornstarch/flour/egg/baking powder mixture is the closest thing I have tried yet to restaurant style Chinese food. The reason I gave it four stars is that there is no heat in the recipe. I think next time I will add some red pepper flakes to see if that helps. It wasn't bland - in fact the ginger and onion flavor it nicely - but it is not spicy the way that General Tsao chicken usually is.

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