Reviewed: Aug. 2, 2009

It was pretty good. I feel like the sesame was a bit overpowering for some reason, but I enjoyed it anyway.

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Tori

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Reviewed: Jun. 9, 2009

The chicken was very flavorful and moist. We'll be making it again.

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miracles2004

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Reviewed: Apr. 18, 2006

This chicken came out great!

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JANN

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Reviewed: Feb. 22, 2006

your recipe was very good except i tried it using boneless breast which was still very good.

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henry

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Olmsted Township, Ohio, USA

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Reviewed: Sep. 7, 2005

This was good. I added extra garlic, used boneless skinless breasts, omitted MSG, and at the end I added crushed red pepper for more kick. Also grew tired trying to crush the sesame seeds so left them mostly whole. I liked this a lot, served over rice, would make again.

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ELLENEJ22

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Reviewed: Aug. 29, 2004

As a native Korean, I knew that it's not an authentic Korean recipe, but enjoyed the taste! To make it more Korean, you could put the chicken with bones and add Dangmyun (noodles made of sweet potato starch) and fresh green chilies cut into small pieces.

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SMILE628

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Reviewed: Jan. 26, 2004

this was great!! I used the same amount of "stuff" but with just three boneless chicken breasts. Also left out the MSG and didn't really crush the sesame seeds. My husband is Korean (I'm not) and he said "this really tastes Korean... but I don't know why!" REALLY yummy. I might make even more sauce next time to pour over the rice.

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