Reviewed: Nov. 21, 2009

Very good recipe. My on recommendation is to dip your chicken into flour first. It adds something to the dish. Other then that AWESOME!

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RockaFella

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Reviewed: Nov. 20, 2009

We are crazy about this recipe. The first time I made it, the only change I made was to dredge the chicken in flour, as recommended by a few others. Next time, I added some pineapple chunks, dried cranberries, and sesame seeds. I also double the sauce and serve with rice. So delicious!

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Lisa J

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Nov. 19, 2009

This was sweet and medium spicy, but the soy saltiness was way too strong for me in this dish. Seeing this was an asian type dish I used Thai sweet red chile hot sauce, but then also used 1/2 of the cayenne pepper sauce called for, louisiana style hot sauce. I used ginger paste from a jar. This was good but needs a few tweaks to make it great.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 17, 2009

Delicious!

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lab87

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Reviewed: Nov. 16, 2009

A nice dish but nothing amazing. We'll add it to our regular rotation for a change though.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 15, 2009

I made this for dinner today and it was awesome! My family loved it and so did I. I followed the recipe as written and made these changes: 1. Added 1 t. crushed red pepper flakes & 1/2 t. cayenne pepper for additional spice. 2. I doubled all the ingredients of the sauce so there would be more on the chicken and since I was serving this over Jasmine Rice. 3. I dredged the chicken strips in flour and only let them brown...I did not cook them until done. 4. I did not add salt...it didn't need it with the hot sauce and soy sauce. 5. I let it reduce over low heat for about 15-20 minutes. It thickened wonderfully and was all that the title implies: sweet, sticky & spicy! Great recipe and one that my family is already asking for again! Thanks Kate!

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Maletta

Cooking Level: Expert

Home Town: Maysville, Kentucky, USA

Living In: Tollesboro, Kentucky, USA

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Reviewed: Nov. 13, 2009

Wow!!! These were delicious. The chicken was exactly what the name suggests: Sweet, Sticky, and Spicy. I made a couple of modifications based on reviews. I made the sauce in a saucepan and let it simmer for about 10 minutes. While it was simmering, I drenched the chicken pieces in flower and then cooked them until they started to brown. After they browned, I poured the sauce over the chicken, put the lid on the pan, turned the heat on low, and let it cook for about 10 minutes. Good with rice.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Nov. 12, 2009

I was disappointed in this meal. I will not be making again.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Nov. 10, 2009

GREAT! definitely will make again who needs take out chinese when this is homecooked and less fattening :)

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Nurselori02

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Reviewed: Nov. 7, 2009

Very good! My only suggestion, if you like extra sauce and want to double the recipe I wouldn't double the hot sauce. I love spice, but it was a little too much.

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srhockeygirl

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Reviewed: Nov. 5, 2009

Boyfriend picked 4 stars, I'll go with 4.5. Wasn't bad, I'll certainly make it again and I agree with doubling the sauce, you really need to.

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Michelle

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Reviewed: Nov. 5, 2009

I made this yesterday and my whole family LOVED it. It is very rare everyone likes the same thing. It tastes just like authentic Chinese chicken. I only put in one Tbls. hot sauce. I didn't think my kids would like it so spicy. I opted to use an immersion blender to mix the ingredients together and then marinated the chicken for a few hours. Then I put the it all into an 8X8 Pyrex oven dish and baked for 45 minutes. Also, I made sure to pound out the chicken beforehand so it would be tender. Tastes great with plain rice and broccoli. Definitely a keeper.

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Chris

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Fabulous! The title of this recipe says it all!

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Cornwall Cook

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Reviewed: Nov. 1, 2009

This was really easy and good. I steamed the broccoli seperately and added it to the end. I also coated the chicken with flour prior to cooking and added 1/2 cup of chicken broth to the sauce when cooking. Overall very good. Would definitely make again!

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2009

I made this dish because I had all the ingredients in the pantry. We all enjoyed it. I used low sodium soy sauce and only 1 tsp. hot sauce since my 1 year old was eating with us. Served with roasted broccoli and brown rice. Fast, easy, and tasty...a working mother's dream come true!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Oct. 29, 2009

Followed advice from others: dredged chicken in flour, doubled the sauce ingredients, and added frozen broccoli for the last 5-7 minutes. Sauce was thick enough; easy recipe with interesting flavours and it would have been fantastic if I hadn't doubled the hot sauce. My husband loved it but it was so hot that I couldn't eat it. I had to add a lot of sour cream to my serving! Will make it again with less hot sauce next time.

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Anichka5

Cooking Level: Expert

Living In: Voluntown, Connecticut, USA

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Reviewed: Oct. 29, 2009

This recipe was so great! Only thing I did different was that I used Olive oil instead of Vegetable oil. The chicken still came out perfect!

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Cab399

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Reviewed: Oct. 28, 2009

Very tasty! I doubled it without any problems. I did lightly flour my chicken.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Excellent! BF said this chicken was "off the hook". I did not have fresh ginger so had to use dried. Used thighs instead of breast. I also dredged the chicken in flour first. The sauce thickened up perfect. Will be making again.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Oct. 28, 2009

Very tasty, easy to make. I used 1/2 the hot sauce cuz I'm a wimp:) I did double the sauce , had to thicken it w/cornstarch, & it was perfect! Served over white rice & had spring rolls from our fav take-out.

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