Reviewed: Sep. 22, 2009

Fantastic flavour. Didn't have microwave so omitted that step. Turned out great… only thing is the mess it's left of my pan due to the burnt sugar from the honey. My fault for using something totally wrong.

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Reviewer:

Oliver

Cooking Level: Intermediate

Home Town: Penzance, Cornwall, England, U.K.

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 21, 2009

This was excellent and we just changed a few things. We left out the sesame seeds and used a touch of sesame seed oil instead. We also doubled the sauce and marinated the chicken for an hour and used the extra sauce for basting. We also left out the green onions. We will make this again it was fantastic.

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Reviewer:

lele

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Reviewed: Feb. 23, 2009

Served with Kung Pao vegetalbes & teriaki noodles.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

I added the scallions chopped up to the sauce and marinated the chicken for 8 hours before cooking it. With those variations I found the chicken to be excellent. I doubled the marinate and served it over rice.

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rangel

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Reviewed: Aug. 22, 2008

I love this chicken marinade. I omit the onions since I usually don't have them on hand. Easy recipe to prepare, and it doesn't have to be done too far ahead of time.

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bec

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Reviewed: Aug. 2, 2008

Excellent! Made with a little more rice and coconut. Perfect! Thank you.

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JavKan

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Reviewed: Jun. 4, 2008

This was pretty good. I marinated the chicken for a while as well but it didn't quite have the intensity in flavor I thought it would. Despite that everyone gobbled it up and I will definately fix it again, just may need to play with it a little to make the flavors stronger.

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SHORTIEDEE81

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Reviewed: May 15, 2008

I let this marinate for a couple of hours based on some other suggestions, and I doubled the "sauce". I still felt like they lacked flavor. The only flavor that really came through was the ginger, and I just wasn't a fan.

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Reviewer:

Dionne

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 12, 2007

Since I tried this recipe, my husband won't stop asking me to make it agian! Its wonderful.

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Reviewer:

Lalaithon

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

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Reviewed: Jan. 8, 2007

Yummy. Very Good!! I marinated my chicken in the sauce for about 1 hour and used the remainder to baste. I would have liked the sauce to have been a little thicker but it was wonderful just the same.

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Reviewer:

AJD1269

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Reviewed: Jan. 6, 2007

These weren't that great. The flavour of the sauce was fine, but there just wasnt enough of that flavour in the chicken. If I make this again, I'd definitely marinate the chicken in the sauce for a few hours rather than just basting in during cooking.

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Reviewer:

MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Dec. 9, 2006

I found this so-so. I think maybe because I just pan fried them. Next time I will try on the BBQ. The sauce is tasty though and next time I will double and add a little corn starch to thicken.

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