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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa J

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Monterrey, Nuevo León, Mexico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lab87

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maletta

Cooking Level: Expert

Home Town: Maysville, Kentucky, USA

Living In: Tollesboro, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PanicInTheKitchen

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nurselori02

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

srhockeygirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chris

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

Fabulous! The title of this recipe says it all!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cornwall Cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anichka5

Cooking Level: Expert

Living In: Voluntown, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cab399

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NSJOLIN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful