Reviewed: May 6, 2013

Easy to put together, but nothing very special.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 1, 2013

The flavor and taste of these were wonderful. We will defintly make again. I did mine a little different. I really wanted to try this but only had chicken tenders so used that instead of wing. I marinated them for about 4-5 hours; then took out of the marinate and coated lightly in flour and fried them up. Super good and so easy. We love General Tso; its nice and crispy so wanted to get the same effect. My husband could not stop saying how much he liked the taste and flavor that were in these. Served with homemade shrimp fried rice. Great combo. Thanks

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Reviewer:

Carousel-Lady

Cooking Level: Intermediate

Home Town: Henderson, North Carolina, USA

Living In: Waldorf, Maryland, USA

Reviewed: Feb. 17, 2013

Very ono! (delicious) Will definitely make it often!

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Reviewer:

Hawaiian Bear

Cooking Level: Intermediate

Reviewed: Feb. 3, 2013

Made these for Super Bowl and they were a big hit. I followed the recipe exactly and they were gone in minutes. Thanks for posting the recipe

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Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Aug. 2, 2012

I tweaked the recipe a little, but it turned out great! Would have been better if I had marinated ahead of time or threw it all in the crock pot.

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Reviewer:

T. Turner

Cooking Level: Intermediate

Living In: Frankfort, Kentucky, USA

Reviewed: Dec. 29, 2011

This was easy to make & my family loved it! I didn't have chili garlic sauce. Instead, I used a little chili paste, red pepper flakes & garlic powder because that is what I had. I used only two tbls. of lite soy sauce & a splash of fish sauce & ground ginger. I made these few changes based on the previous reviews which I ALWAYS read first. This can be made as hot as you'd like. I served it with rice on the side. Delicious!

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Reviewer:

BRIGHTM

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bolingbrook, Illinois, USA

Reviewed: Dec. 7, 2011

This tasted great, but it was too salty, and I used half the recommended LOW SODIUM soy sauce. Next time I'm using only a few tablespoons of the soy sauce, more rice vinegar (I didn't have rice wine) and a little less chili garlic sauce. But, even without these changes the it was still tasty.

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Reviewer:

Nineveh

Cooking Level: Intermediate

Reviewed: Jul. 24, 2010

These were fantastic! They have a really good, kind of tangy flavor. I had to make a few changes. First, I used tenderloins instead of wings, because that’s what I had on hand. I also omitted the sesame oil (allergies) and used Tabasco® Garlic Pepper Sauce (that’s probably not the same sauce used in the recipe). I reduced the sauce before I put it on the chicken. I put the chicken in a foil-lined pan, covered it with the sauce, and baked for 25 minutes. It turned out very juicy and delightful. An excellent recipe!

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Reviewer:

redpepperineverything

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Mar. 25, 2010

This was way too salty! I ended up omitting the soy sauce and substituting honey instead. It turned out great.

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Reviewer:

nancerini

Reviewed: Feb. 26, 2010

This is a simple and fuss-free way of cooking chicken wings. All the marinating ingredients can be found in most kitchens. The result is very tasty too! I substituted white wine for the rice wine and used 2-3 tablespoons of soy sauce instead of half a cup. I also used a little corn starch to thicken the gravy at the end.

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