Reviewed: Aug. 12, 2012

Just my personal taste, but I thought 2 tablespoons of sesame oil was overpowering. I didn't care much for the breading either. Sorry.

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Reviewer:

Barbara

Cooking Level: Professional

Home Town: Buckeye, Arizona, USA

Reviewed: Aug. 10, 2012

First time I made this I made it exactly as directed and it was delicious! The second time I made it with a slightly thicker batter (2 extra tbs of flour), a little less sugar, and a little more vinegar (I used rice wine vinegar). I also made twice as much sauce to make sure we had plenty for blanched broccoli and more rice the next day. Make sure your oil is screaming hot and drop each piece in slowly to help keep it from sticking to your fry pan. I like to lower mine in piece by piece with tongs - it takes longer, but it's worth it not to have to scrub the pan later. Overall: I'm pretty sure my boyfriend is going to require me to make this at least once a week. I'm totally ok with that. Superb.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: London, Kentucky, USA

Reviewed: Aug. 7, 2012

This is amazing! The sauce ends up to be a little think for my mom's liking, so I don't normally use all of the rough. But Amazing recipe, I normally serve on rice with steamed broccoli.

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Reviewer:

Softball_Chic

Reviewed: Jul. 20, 2012

love it!!

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Reviewer:

auddie62889

Reviewed: Jul. 12, 2012

I'm not much of a cook myself and this recipe looked a little intimidating at first but i gave it go. And i can't believe how easy it was. The chili paste, sesame oil, and sesame seeds are very hard to find in American grocery stores. So for chili paste i substituted chili powder and water. For sesame oil i substituted olive oil. and for sesame seeds i used Parmesan cheese. And it came out excellent...Very restaurant like. I will be making this again soon. Tim

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Reviewer:

drhookmec

Reviewed: Jun. 22, 2012

This really is the best sesame chicken recipe ever. I have been searching for a long time for this! I read other reviews and followed their advice on the reducing the sugar and cornstarch mix, which I would def. recommend. The chicken turns out perfect and the sauce is to die for...I make this at least once a week now. Thank you so much!!!

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Reviewer:

n_sane_chick

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Reviewed: Jun. 20, 2012

My fiance loved it; I just thought the flavors didn't marry together completely.

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Reviewer:

heavensentwoman

Cooking Level: Intermediate

Living In: Orangeburg, South Carolina, USA

Reviewed: May 31, 2012

Amazing. Now, I'm not one to ever really follow a recipe, but I did with this one. (Though I was more generous with the chile paste) I did double the sauce recipe so I could save it. **I did end up have to douse the chicken in flour before frying it, and then when my friend fried it up, he added more flour to the frying pan. This truly is worth the 18 tiny measurements! I usually don't like recipes that call for so many ingredients I normally don't have on hand. It was awesome and definitely making again! Thanks Doreen!

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Reviewer:

Maggie

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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Reviewer:

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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