Reviewed: May 21, 2012

Thanks for the recipe. My family loved it. Only thing I changed was added a little bit of cold water with corn starch in it.

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Reviewer:

David&Andrea

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Cooking Level: Intermediate

Home Town: Roseburg, Oregon, USA

Living In: Sutherlin, Oregon, USA

Reviewed: May 21, 2012

Family loved this, even the picky 8 year old! I did have to decrease the "Rooster sauce" and I added some corn starch dissolved in water after 10-12 minutes of cooking and it thickened the sauce right up very quickly and did not alter the taste. I just had to stir it constantly after adding to prevent burning or clumping. I'll make this again!

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Reviewer:

DONNA67

Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA

Living In: Burlington, New Jersey, USA

Reviewed: May 21, 2012

We've made this recipe several times since we found it. We do coat the chicken with flour before frying and we actually triple the sauce. Serve it with steamed broccoli and rice...can't beat it!

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Reviewer:

MNCOOK

Cooking Level: Expert

Reviewed: May 21, 2012

This recipe was DELICIOUS!!! I made a couple modifications. I tripled the recipe and used Sriacha (Rooster Sauce). I used a low sodium soy sauce to make more healthier. I also upped the brown sugar and honey.

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Reviewer:

Mr. Martinez-Williams

Home Town: Danville, Illinois, USA

Reviewed: May 18, 2012

we loved this! i doubled the sauce and added some sauteed red pepper, but otherwise followed the recipe exactly and it was delicious. served over white rice and steamed broccoli and there wasn't much left over :)

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Reviewer:

nellie

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 14, 2012

Incredible recipe!! Did follow tips: used flour, used 1 T of "rooster sauce" and also ground ginger (measured less than fresh ginger). I served w Japanese style green beans & frozen bagged chicken fried rice. The whole family loved it & there were no leftovers

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Reviewer:

STACEYHARV

Reviewed: May 11, 2012

I've been making this recipe for a few years and it is always delicious AND sticky. The chicken caramelizes in about 10 minutes each time (no need for flour) I water down the tamari (3 TB tamari and 1TB water) so it isn't as salty. thanks again for a wonderful recipe.

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Reviewer:

pepperpath

Reviewed: May 9, 2012

Super easy and tasty. I would have given it 5 stars but as the recipe stands it is a fairly salty. Next time I will use unsalted Tamari or soy sauce, I am sure it will get a 5 with that adjustment.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: May 8, 2012

Really a very good dish, and quite simple! I cut the chicken into smallish pieces, instead of strips and I coated it in corn starch before cooking. I would use no salt, and a little less oil next time, but it came out delicious anyways! The spicy and sweet combo is perfect.

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Reviewer:

piper_says

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: May 5, 2012

I have tried everything to find the perfect sweet and spicy sauce I get at Asian restaurants and this is it! I love it. I followed the recipe except lightly coated my chicken in flour as other reviewers stated. I will definitleyyyy be doing this again!

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