Reviewed: Jan. 16, 2013

I made this as directed except substituting regular flour for some of the potato starch and using corn starch for the rest. It was very good. The sauce thickened up nicely. My son actually went back for seconds.

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Reviewer:

Dawnby

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 15, 2012

This really is as good as everyone says. It's better than what you get at the restaurants, minus the msg! My kids loved it too. I only had a little bit of corn starch on hand (no potato starch -- where do you buy that?!?) so I used regular flour for the breading. Worked great. Just make sure the oil is hot enough before you add the meat.

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Reviewer:

katrinkajo

Reviewed: Sep. 6, 2012

This is awesome! The flavor is fantastic. The only thing I did different is used red pepper instead of green and omitted the cayenne peppers.

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Reviewer:

TerryBellin

Reviewed: Aug. 19, 2012

Awesome! I wasn't sure about the ketchup, but this turned out wonderful!

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Reviewer:

MOTHEROF02

Cooking Level: Intermediate

Living In: Chester, Virginia, USA

Reviewed: Jun. 9, 2012

Used cornstarch and canola oil and frozen stir-fry blend vegtables. Served over rice. This was sooooooo good. Just like the chinese food restaurant.

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Reviewer:

mumkim

Reviewed: Mar. 26, 2012

Great recipe. To shorten prep time I just beat the egg directly over the pork, then placed the pork pieces in a bag to shake the coating. I also used only a tsp of oil in a non-stick frying pan to pan-fry the pork instead of deep frying.

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Reviewer:

RachelleBrazil

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

I generally try not to rate a recipe unless I've followed it to the letter, but like so many others, finding potato flour/starch where I live is either impossible or way too pricey. I used corn starch for the marinade and the sauce, and rice flour to coat the pork, but followed the rest as written and WHAT an excellent dish! It does take a little work to put together, but nothing most any other meal wouldn't also take. I've seen the double fry method used in a lot of Asian recipes, and I don't know what the exact trick is, but it sure makes for the light and crispy coating that can be so illusive, so it's worth the extra dip in oil (especially peanut oil). VERY good S&S; hubby went back for seconds (RARE) and I'll be making it again (and again, & again...)

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Reviewer:

Bonnie O

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Reviewed: Jan. 10, 2012

I added the pineapple juice and little more vinegar.

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Reviewer:

knotty head bajan

Reviewed: Nov. 1, 2011

Love this recipe. Very easy to make, though I think next time I will cut down on the sugar just a little (maybe 1 Tablespoon less.) Great recipe!

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Reviewer:

Mrs. Weston

Cooking Level: Intermediate

Home Town: Handewitt, Schleswig-Holstein, Germany

Living In: 100 Mile House, British Columbia, Canada

Reviewed: Oct. 29, 2011

Good recipe; I did use a couple of adaptions, substituting corn starch for potato starch, sesame oil for the peanut oil (used what I had on hand) & I threw in some sesame seeds. Oh yeah, instead of white vinegar, I used some of my homemade raspberry vinegar and I added some pineapple juice to the sauce. It was really good, considering I used left over fried pork chops cutting them up for the stir fry & served over rice.

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