The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: May 4, 2009
Great recipe - My husband is a very picky eater, but even he loved this one! Also, it heats up great the next day for leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 3, 2009
Wow, very, very good recipe!! We loved it and will make it again and again. I did lightly dust the chicken with flour to help the thickening process, but that was the only change I made. I served it with rice and sauteed garlic asparagus from this site! Everything was awesome! Thanks Kate!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 3, 2009
Great! My picky 11yr old loved it! Did dredge in flour & cut down the hot sauce a bit, also added 2 tbs of garlic instead of tsp (i read it incorrectly), but turned out great still. This is a keeper!! TFS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 2, 2009
I love this recipe! I followed other user suggestions about shaking the chicken in flour. My small children even liked this. I will definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 1, 2009
My husband and I really loved this. It thickened up just fine for me and I didn't need to coat the chicken in floour. I used a mixture of breast meat and thight meat. I used Sriracha hot sauce for the hot sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 1, 2009
We loved this recipe! Dredged chicken in flour before frying.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 30, 2009
This recipe is great but there is waaaaay too much hot sauce! I usually use sriracha sauce and use just a teaspoon and it is still very spicy. I cook some vegetables (pea pods, onions, red peppers) in soy sauce at the same time as the chicken and then add them in towards the end once the sauce has thickened. I have also made this with shrimp and it is very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 30, 2009
Absolutely loved this recipe! I cannot remember the last time my family commented so positively about a meal. My two sons (12 & 10) went for 2nds. We love Asian food and this tasted just like it came from a fine restaurant. I doubled the recipe, with the exception of the ginger and hot sauce. Next time, I will triple the recipe (for more sauce)and add thinly sliced scallions when serving. I, too, coated the chicken with flour before cooking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 30, 2009
I coated the chicken in cornstarch first. I didn't have any honey so I added a little extra sugar and I like things spicy so I added some red pepper flakes. It was great with vegetables served over rice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 30, 2009
Delicious. Everybody loved it and asked for it to be added as a regular. (12 & 15 year old) I followed advice of many and lightly floured the chicken and doubled the sauce. Will triple the sauce next time-not enough for the rice to soak up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 29, 2009
this is so easy and delicious! i also tossed the chicken in flour/cornstarch before cooking and it made such a nice, crispy outside. the sauce was delicious, and even though I used Sriracha (rooster) it wasn't excessively hot. My "it's too spicy" 4 year old son ate every bite and fought for leftovers with 7 year old daughter. This is definately a keeper, and on my top 3 best ever list!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 29, 2009
This is another one of those recipes I have been meaning to make forever and finally got to it. This was very good. Nice amount of heat and good flavor. I did double the sauce and I'm glad I did. The sauce really coated the chicken and the chicken absorbed all the flavor in such a short time - I was pleasantly surprised. Was good over some jasmine rice.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 29, 2009
Delicious and easy to make. I also used sirachi hot sauce and it gave the chicken just the perfect dish. Use only one tablespoon if you don't want it too hot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 28, 2009
This was a really great meal for how fast it was. I half the ginger because my husband does not like ginger but I think next time I will put just 1/4 of the ginger. Everyone really enjoyed it and would like for me to make again. This is a keeper.
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myl

Cooking Level: Expert

Home Town: Garnerville, New York, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 28, 2009
Very good chicken recipe. I added a chopped onion,a green pepper and brocolli. As others did, I dredged the chicken in flour to thicken the sauce and aid in the stickiness. Came out great. I think i will cut back on the ginger root next time but thats just personal taste. I wonder how this would be if you added some orange juice and zest. I may need to try that. I love orange chicken.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 28, 2009
I will be making this again. Very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 28, 2009
This was good but still needs some tweaking for our family. I dredged the chicken in flour per PP. I think I scorched the sauce because I had the heat up to medium-high to thicken it. Might add a bit more honey next time.
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 27, 2009
I made it a little too hot, but the flavor was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 27, 2009
I love this and have been making something very similar to it for a while. The only real difference is I use part soy and part teriyaki sauce, and about half the brown sugar. I also use garlic powder and ground ginger in favour of the fresh. I usually make a big quadruple batch of the marinade and store it in the fridge, since I use it so often! This is awesome with steak and pork chops too!
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Photo by KBots

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 27, 2009
I lOVED this recipe! I usually don't like anything with soy sauce or that is asian influenced, but my husband does so I decided to make it. I baked it instead of doing it in the pan, and I dind't have any ginger either. The flavor was awesome!!
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