Reviewed: May 18, 2013

This recipe is awesome. I used Siracha hot chili sauce like I read in one of the other reviews. I copied everything on this recipe except I have learned using this recipe works with almost any kind of meat. I used shrimp and chicken a few weeks ago and my family absolutely loved it. I'm making it again tonight at the Grandparents house.

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Reviewer:

Omalleyd

Reviewed: May 13, 2013

Easy, fast and delicious! Thanks for sharing.

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Reviewer:

Jasmine

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: May 11, 2013

i am adding this to my keep section. great over white rice. the only change i made is after cooking the chicken with the sauce i removed the chicken and added a little corn starch mixed with water to thicken it up then added chicken again.

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frog legs

Reviewed: May 10, 2013

This was delicious! Even my husband enjoyed it and he doesn't like chicken OR Asian-inspired food!

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Reviewer:

Amanda

Reviewed: May 9, 2013

Loved this recipe. I made this last night and my hubby asked me to make it again tonight! That NEVER happens. I also used the sriracha (rooster) sauce and it gave it the perfect amount of kick! Like others, mine did not thicken up at all. So next time I think I will do as other reviewers suggested and dredge the chicken in flour first. Also, like someone else said, it was a tad too soy saucey (salty). Next time I will reduce the soy sauce a bit. Oh and I loved the suggestion to add vegies! Looking forward to making this again!

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Reviewer:

mrsparker

Reviewed: Apr. 26, 2013

Great and soo easy. My very picky children loved it! This recipe is going to ba a regular in our house

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Reviewer:

Liat

Cooking Level: Intermediate

Reviewed: Apr. 23, 2013

I liked the recipe, but didnt love it. I think with some changes I will love it! Im not a fan of making changes then giving a less than 5 start rating, but tonight I rate it a 4 star simply because it was too sweet for me. For my taste the sauce was very sweet, too sweet. And I like sweets! I followed others recommendations and dredged the chicken in flour then cooked in oil, which I also used more of to get a brown crisp coating on the chicken. The sauce consistency came out great, and Im glad that used flour. I also used ground dried ginger instead of fresh. Next time I make this there will be some changes that I can make to cut some of the sweetness. I will cut the honey in half, add a little less soy sauce and replace the portion left out with water and or vinegar. My husband loved this, I will certainly be making this again and again!

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Reviewer:

miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 23, 2013

Quite flavorful but a little salty. Next time I'll cut back on the salt or use low sodium soy sauce. Also, goes great with a basil leaf garnish!

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Reviewer:

ki85squared

Reviewed: Apr. 23, 2013

We love this recipe! I am always on the hunt for new chicken recipes as we eat chicken almost daily. Like other reviewers, I made a few tweaks. I use low sodium soy sauce, sesame oil instead of vegetable (because I had it and wasn't using it), I only use 1 1/2 the amount of hot sauce to the sauce (you can always add more when you are eating), and I add lightly salted peanuts in the last few minutes. Sweet, spicy - yes, sticky - not so much. My one complaint/concern is the salt - first time I made was too salty for my taste but with a few teeny, tiny personaltweaks it is perfect!

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Reviewer:

JenLynLew

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Petoskey, Michigan, USA

Reviewed: Apr. 19, 2013

This is a great recipe. And with AllRecipes I was able to cut it down to one serving. I steamed some rice and put it in a bowl. Made the chicken and sauce and poured it over the rice. At first I thought the soy sauce was overpowering but it wasn't the soy sauce it was the hot sauce. This was um, um good.

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