Reviewed: May 30, 2009

Easy and delicious. Too much hot sauce - nice and hot even with half the specified amount. I used tofu, sauted on both sides in half-inch slabs, cut into pieces before adding sauce. Delicious over hot brown rice.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: May 29, 2009

This recipe is one of my favorites of all the chinese/asian chicken recipes that Ive made from here! This was sooo good and flavorful, and sweet, and had a nice kick with a little spice. I tossed the chicken in a little flour before sauteing. I also used Sirachi for the hot sauce, which is A LOT spicier than your ordinary hot sauce, so I just used a fourth of what it called for. I also doubled the sauce since I was serving over rice. I like mine saucey! I also added just a touch more honey to get more of a stickiness to the sauce. This was super fast and easy to make. Definitely a favorite for us and will be going into the regular meal rotation! Thanks for the recipe!

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: May 28, 2009

Um, I backed off of the hot sauce, but it was still way too spicy for me. Hubby seems to like it.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 28, 2009

This was delicious. I added more honey while it was cooking in the pan to ensure proper stickines. Left out the ginger b/c I didn't have any on hand and added hot sauce last so kids could have theirs first. They came back for seconds and thirds - great great recipe!

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ZACKARYLOVE

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Reviewed: May 27, 2009

Good flavor. I added corn starch to thicken up the sauce a bit.

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Amy

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Reviewed: May 27, 2009

Your recipe tasted very good to my family and I. Thanks for having it in here.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: May 26, 2009

Very good! I did what others did and doused the chicken in flour. I used a pound of chicken breast tenderloins and doubled the sauce. I will cut the hot sauce in half because it was a bit spicy for me...otherwise very good!

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reggaewoman

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Reviewed: May 26, 2009

This was a delicious recipe. I made it as written, served with brown rice and green beans - my husband and I fought over the leftovers!

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elconaron

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 25, 2009

The whole family loves this!..if you have kids, might want to omit the hot sauce.

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DanielleDu

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Reviewed: May 24, 2009

This was a HUGE hit with my family. Next time I will double the sauce recipe to have more to put over the rice.

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Katschem

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

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Reviewed: May 23, 2009

Fantastic!!! As good as take-out. Reminded me of General Tsao's Chicken, minus the breading. Making it again next week, and it's definately going to have a special place in the menu rotation. Used ground ginger and a little less hot sauce, since my 1 year old and 3 year old were eating it too. They loved it as much as we did. Would be very yummy with extra spice, too.

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Anneke

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Reviewed: May 22, 2009

This was one of the best recipes i have ever made. Taste like chinese food (honey seared chicken). I did like other reviewers said and dredged the chicken in flour first. I also doubled the sauce because the original recipe does not make enough. Will make this again and again. I think the sauce would be great on ribs too!

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Melissa

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Reviewed: May 21, 2009

Excellent and easy recipe. I served over some Jasmine rice. Would highly recommend doubling every part of the sauce except for the hot sauce. 2 tablespoons of Sriracha makes it VERY spicy.

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CHEFJON

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Reviewed: May 21, 2009

We really enjoyed this chicken. It was all that the title promised: sweet, sticky, and spicy. It tasted wonderful over a bed of rice and there were no leftovers. Yum!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: May 20, 2009

Spicy, yes - Sweet, not so much - Sticky, not at all. Nothing wrong with the taste because I like spicy, but it just tasted spicy. I was a bit disappointed.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: May 20, 2009

Absolutely incredible, and CHEAP!!! I doubled the sauce mixture and used ground ginger (I'm not the biggest fan of ginger, so I only used 1/2 teaspoon) and only 2 teaspoons of a very hot chili sauce. I coated the chicken with flour (per another reviewer's instructions) before cooking it in a wok. I used a rice cooker to cook jasmine rice and steam broccoli, then spooned pineapple tidbits over the rice and served it all together in a bowl with chopsticks. Incredible!!! Just like something you'd get at an upscale Chinese restaurant.

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Rachel

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: May 19, 2009

I boiled my chicken first until it was thoroughly cooked. After that I tossed with flour like others suggested. I browned a bit in the skillet before adding the sauce. I followed the sauce recipe exactly and it a little too hot for my taste but very good! Next time I'll add more sugar and honey and less hot sauce.

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mirandas205

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Reviewed: May 19, 2009

I've made this twice and both times my family really loved it. I served it over rice with stir-fried veggies.

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: May 19, 2009

So good! I took the advice of others and coated the chicken in a mixture of flour, salt and pepper before frying in the oil. The sauce turned out perfect, and it is now one of my husband's favorite dishes!

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WifeAndMum

Cooking Level: Intermediate

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Reviewed: May 18, 2009

I used 1/2 tsp chili pepper flakes instead of hot sauce, coated the chicken in flour based on the advice of previous reviewers, and used thin-cut boneless chicken strips. I also served with chow mein noodles instead of rice. Was sticky, spicy, sweet, and yummy!

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