The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 2, 2009
Quick, easy and so tasty! I coated the chicken in flour, salt and pepper before cooking and it came out very sticky. Used tabasco sauce for the hot sauce- that is all I had on hand. I also added red chili peppers and onion to the sauce (with a little extra ginger). Served over coconut rice with veg on the side. My husband loved it! Next time I might add some bamboo shoots and snow peas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 1, 2009
great flavor definitely a different taste but the sauce is incredible. I served it with a bed a rice and came out wonderful!. The sauce added an incredible flavor to the rice as well as the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 31, 2009
This was wonderfully hot when using the rooster chili sauce. Thank you.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Bethel, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 30, 2009
The was absolutely delicious! Alterations are as follows: Doubled the sauce. Cut chicken tenders into bite size chunks. Tossed in cornstarch. Fried just until golden and removed. Used a new pan to mix sauce ingredients, sustituting only ground ginger (2 tsp. for doubled recipe) and Szechwan Chili Sauce for the hot sauce (1 heaping Tbsp for doubled recipe). Added the chicken and brought to a boil and simmered till sauce thickened, 2-3 mins. Thin red pepper strips and water chestnuts were added in with the chicken. Steamed broccoli and Basmati rice on side, drizzled with the sauce. Awesome.
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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: Aug. 28, 2009
This tasted fantastic! I used the red rooster chili sauce and it was sooo hot. I loved it but be careful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 28, 2009
Great flavour, easy to make, fantastic over rice. I used 1 Tbsp of chili paste instead 2 Tbsp of Hot Sauce and it tasted great! I prefer things with a little less heat. We will make this again!
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Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 26, 2009
This was really fantastic for how easy it was to prepare. I did dredge the chicken in flour as others have suggested and it turned out perfectly. YUM!! Served it with white rice and steamed broccoli.
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA
Living In: Grand Ledge, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 23, 2009
I loved it. I did double the sauce but shouldn't of. This is a keeper will make again!
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Photo by JERSEYJOETINA

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 21, 2009
This is wonderful. I have made it three time now in the last four days not just for me but other people and it was loved by all. I did add red & green bell pepper and white onion cut same size cube. As other reviewers said it's a must to use "Sriracha Hot Chili Sauce (Rooster Sauce) I can't imagine using Tabasco or Frank's Hot sauce not the right flavor. But need to be aware the the Rooster Sauce can vary a lot from bottle to bottle. Try this recipe if you like spicy because that it what it is. Thank you for the post kate!
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 20, 2009
Wisking in a little flour will thicken it, keeps really well in the fridge. I use this a lot, and don't measure, but it turns out great every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Aug. 18, 2009
We liked these alot! Super tasty and the kids also loved it!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 18, 2009
very good! It has the right amount of sweet and spicy; easy to make. I browned the chicken in garlic grapeseed oil; no flour or cornstarch. I used Frank's hot sauce and went a little heavy on the ginger and garlic. Served with rice. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 14, 2009
I had no fresh ginger or garlic. I sprinkled in the powders of each to taste. I also floured the chicken first and cooked in in PAM not oil. VERY GOOD!
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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: Aug. 14, 2009
'We need to have this more often!' Quoted from my 8 year old son. Very good and so easy. From the other reviews I couldn't decide whether or not to use cornstarch or flour to dredge the chicken, so I used both before putting the chicken in the skillet. I used Very Hot Tobasco-about half of the called for amount to be kid friendly-and fresh grated ginger. Added a drizzle of sesame oil at the end. The whole family was very pleased. We will definitely have this again. I served it with Fried Rice Restaurant Style, and Best Egg Rolls from the site.
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Photo by I ♥ allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 13, 2009
Really good it's a simple, easy, and tasty dish that can be great for everyone. I would suggest you use a little bet less soy sauce because its very strong on the meal and the sauce doesn't thicken so it wasn't sticky but i would dry flour like the other reviewers have said. Thanks and Delicious dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2009
This was a great recipe- however, I found it a bit too spicy. Maybe because I used Tabasco? The only change I made to the recipe was following the advice of another reviewer by rolling the chicken in flour before frying. I think this definitely helped. It came out very sticky! Overall this chicken had great flavor. Next time I will cut the hot sauce by half. Tastes great with Broccoli With Garlic Butter & Cashews! (on allrecipes)
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Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2009
this was great over rice, i didnt need to change anything. great week night dinner, so quick and easy.
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Photo by ~KC~formally YoungCook

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 11, 2009
Awesome recipe!! I doubled sauce part of recipe chopped up carrots, potatoes, onion and used 4 chicken legs put it all together in large ziploc bag threw in fridge over night.... then tossed it all in the slow cooker for 8 hours on low.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 7, 2009
This is a great recipe, it reminds us of a chicken dish from our favorite chinese restaurant back in NY. I served it with jasmine rice and steamed broccoli. I added sesame seeds one night, very yummy!!
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 4, 2009
This recipe is amazing! Two musts to make it perfect...dredge your chicken pieces in flour and you must use ROOSTER sauce; it can be located in your oriental foods section by the soy sauce. We use 1 tsp because it is very hot! I omit the ginger and double the garlic it's up to you but we love garlic. All my friends and family love this recipe!
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