Reviewed: May 16, 2012

Made it exactly how the recipes states, and it turned out GREAT! We served it with fresh steamed broccoli and it was a huge hit at my house!

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NCBrats

Reviewed: May 9, 2012

This recipes is fantastic,I did not change a thing. It is very easy to prepare. I have to prepared the batter ahead and let the chicken soak in the batter for a little longer than 20 minutes almost an hour and it was fine. Once done this is a very impressive dish, better than you would get in a restaurant!! Great Recipe

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Reviewer:

LAURIE1072

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Cooking Level: Expert

Home Town: West Roxbury, Massachusetts, USA

Reviewed: May 1, 2012

This recipe was an instant favorite. This has quickly become a substitute to ordering out for us. Not to mention it's cheap to make! Always a bonus!

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Baha Angel

Reviewed: Apr. 20, 2012

Perfect everytime. Have made it several times and comes out great everytime.

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Reviewer:

granny

Reviewed: Apr. 14, 2012

I have made this recipe twice so far. The first time, I tried baking the chicken, but it turned out rubbery and was barely edible in my opinion. The second time, I deep fried the chicken according to the recipe, and it was delicious. I was surprised at how perfect it turned out. I did reduce the sugar in the sauce, as other reviewers suggested, and it was still sweet and tasty. This will be a recipe that I hang on to as I am sure I will make it again.

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Reviewer:

KimbraLeaBmore

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

This is the BEST Sesame Chicken Recipe EVER!!! We added red pepper flakes to the sauce during cooking to make it spicier. The search is over. This is a new favorite in my house.

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Reviewer:

nikimasood

Reviewed: Apr. 1, 2012

My family loved it...

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Reviewer:

NYC

Living In: New York, New York, USA

Reviewed: Mar. 27, 2012

Very easy and restaurant quality recipe- loved it. I upped the vinegar and used brown rice vinegar because I was out of white- came out great. I have also served this without the breading- I marinated chicken chunks in the sherry, soy, and sesame oil and cooked in the wok with some onions- still not "health food" but a little lighter.

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Reviewer:

jwstickle

Reviewed: Mar. 13, 2012

Really crispy! The chicken remained really moist. The only thing I left out was sherry, as I didn't have any on hand. The recipe made more sauce than necessary, and it was really sweet, although I cut back to about half a cup and changed white sugar for brown. All in all, very tasty, and we served it on a bed of jasmine rice.

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Reviewer:

RachelW

Reviewed: Mar. 13, 2012

This recipe is great! I usually double the sauce because my husband likes a lot of it. It's better then sesame chicken I have bought from Chinese restaurants.

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