Reviewed: Apr. 22, 2008

This really was delicious! My husband loved it. The chicken turned out exactly like a Chinese place. My only issue was the sauce. It was really watery, so I'm thinking since I scaled down the recipe that the measurements were off. I would most definitely make this again!

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K.A.P.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oxnard, California, USA

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Reviewed: Apr. 17, 2008

THE BEST YET!!! THE KIDS LOVED IT WITH THE SAUCE AND WHITE RICE

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ARMYCOOKWIFE

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

This was EXCELLENT! I will definitely make this again and highly recommend it. I thought it was much better than anything I've ordered at a restaurant- the sauce is not as overwhelming as they typically are. I did have one problem with this recipe, when I converted the serving size not everything converted correctly...some did, some didn't (I'm not sure if it was just a glitch in the website). I ended up making the full size, which was great for leftovers. Just make sure you check the numbers if you use the website converter.

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SARAHKLEE

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I was going to throw chicken kebabs on the grill tonight but with the rain coming down crazy I changed gears. Searched for a new chicken recipe to try and came across this one! FABULOUS!!!! My husband kept coming through the kitchen to give me a kiss while he reached across me to the already cooked chicken pieces ha ha. My toddler came skipping into the kitchen yelling more please, more please, more please since I gave him two pieces to test out before dinner was done. We are having this with brown rice and assorted steamed vegetables on the side! Thanks for an awesome recipe! I will make this again!

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mikeysmommy33

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Reviewed: Apr. 3, 2008

This is really good and has the potential to be 5 stars by adding more flavor. It is moving in the right direction but needed a little more 'oomph' so next time I will probably add more pineapple juice and vinegar, and then test taste it before I serve it. I also chose to use red food color instead of orange just for personal preference, and I used a good number of drops of that, by the way, to achieve a nice red sauce instead of a pale colored sauce. Definitely will be making this again. Thanks

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Aylimn

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Ennis, County Clare, Ireland

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Reviewed: Apr. 1, 2008

This was very good! I am so glad I tried it! It is as good, if not better, than the local Chinese restaurant makes! I will make this again, it is time consuming but the end result is worth it! I did add onions and carrots to the sauce.

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nickymomofthomas

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Reviewed: Apr. 1, 2008

This is a Great recipe thanks for sharing. Didn't need to change a thing!

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Remi

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

Really good. I will make this again. A little bit labor intensive w/ the frying, but otherwise great.

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TIFFANYMOWRY

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Reviewed: Mar. 15, 2008

This was really good, but I would probably not make it again because it was so labor intensive.

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Corinna

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Reviewed: Mar. 13, 2008

This tasted so authentic that my family says that they don't need to go out for chinese anymore. It is alot of work so plan ahead but the flavor is definately worth it.

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brynsmommi

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Reviewed: Mar. 12, 2008

I didn't make the sauce on this recipe as I had a jar of mandarin chicken glaze to use up but I wanted to try the breaded chicken you get in Chinese restaurants. It came out awesome! It tasted just like "real" Chinese food : ) My son thought the sauce was too spicy so he ended up eating a few of the plain breaded pieces dunked in ketchup like nuggets. I'd probably use the breading recipe for this again but make sure to season it quite a bit more as it's quite bland tasting without the sauce. All in all - 2 thumbs up!

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 11, 2008

This recipe & Dish is so amazing, just like in the Chinese buffets, only better. The only thing I did differnt was add less water for a thicker batter, turned out nice and cripy and thick. Unlike some batters that slide off and aren't coated this one was coated PERFECT & CRISP. The Sweet And Sour Sauce is truly amazing. This is deff a keeper. Thank you!

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Jamie Payne

Cooking Level: Expert

Home Town: Bradford, Pennsylvania, USA

Living In: Port Allegany, Pennsylvania, USA

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Reviewed: Mar. 10, 2008

This recipe is the BEST sweet & sour chicken I have ever made. I have made it a coouple times since I found it and it is the reason for me becoming a member. I just HAD to review this recipe!!! Not only is it an excellent dish following it to the letter but the chicken battered and fried makes GREAT "chicken nuggets" for my 3 year old. Thanks SO much for this awesome recipe!!!

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Diane

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 3, 2008

Wow will make this again! Just a little tip, if you use a deep fryer you must drop them in , if you don't they will stick. It was pretty easy to make, just took a little time is all.

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Maggie

Cooking Level: Intermediate

Home Town: Pismo Beach, California, USA

Living In: Patuxent River, Maryland, USA

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Reviewed: Feb. 27, 2008

Delicious! I would give it 6 stars if I could. For those trying to trim it up; I found that baking them worked just fine and tasted delicious but they will look a little funny - like pierogi kind of. Also, I split the flour half white and half wheat and it tasted great. Thanks for this recipe!

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Nikki K.

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Reviewed: Feb. 24, 2008

The chicken was WONDERFUL! i was not too crazy about the sauce. It had a little too much vinegar for me, so next time i will use less. My husband and kids loved it and gave me a 10! I did have to spoon each piece of chicken one at a time, otherwise it would clump up. Thanks for the great recipe.

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avirgo14

Cooking Level: Intermediate

Living In: Naples, Florida, USA

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Reviewed: Feb. 19, 2008

This recipe is very good, so good in fact instead of going to the restaurant for sweet and sour chicken I make this at home and it cheaper and easy to make!! Thank you

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LisaK

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Reviewed: Feb. 10, 2008

This was just 'alright' to me. Now granted, I didn't use the chicken preparation method in the recipe because I don't like all that batter. I used this recipe primarily for the sauce. And the sauce was just 'alright'. I would not make this again.

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

THIS WAS GOOD, WE ALL LIKED IT. ONLY THING WAS, I HAD TO DISCARD MOST OF THE OIL WHEN I FRIED THE CHICKEN PIECES. SEEMS TO BE TOO MUCH. THEY FRIED BETTER WHEN I GOT RID OF THE OIL. ONLY HAVING A LITTLE TO FRY IN. I WAS TASTY, BUT I DON;T THINK I'LL MAKE IT AGAIN IT TOOK TOO MUCH WORK AND EFFORT IN THE KITCHEN. THERE'S GOT TO BE SOMETHING EASIER.

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GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

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Reviewed: Feb. 4, 2008

OMG!! This is so good!! You have to try this. Yes it is a bit of work, but oh so worth it! I only had 2 chicken breasts so that's what I used and it was just so good!! I wish I had more...My kids loved it, even the sauce...There are 6 pieces of chicken left and those are mine for tomorrow!! Thanks for posting this recipe!! Yummy!!

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