Reviewed: May 16, 2013

I absolutely love this recipe. My family and I love making this to go along with my whole made egg rolls.

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Reviewer:

Mama_Lette

Cooking Level: Intermediate

Home Town: Greenville, Michigan, USA

Living In: Belding, Michigan, USA

Reviewed: May 2, 2013

Just like at a restaurant! Amazing flavor!

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DAWNMCMANNUS

Reviewed: Apr. 30, 2013

Three stars from my crew. I reduced the sugar to 1/2 cup and spread the sauce among nearly 2lbs of chicken. My sauce set a bit too much and the end result was nearing jelly in texture. The cooking method is great so if you are looking for a sweet main dish this is it!

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 29, 2013

Fantastic! Even though who were skeptical at first loved it!

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Reviewer:

Daniel A

Reviewed: Apr. 28, 2013

I loved this recipe will definitely make it again. I used just the chicken breasts tho, I did not bread it, i let the breasts marinade in just the sauce for a half hour, i also used brown sugar instead of white. I did double the sauce up too because i added broccoli, green beans, onion, and squash. This is my new favorite sesame chicken!!

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Reviewer:

red1005

Reviewed: Apr. 21, 2013

This was a fantastic recipe! Everyone needs to try this at least once! I made it for my family and I am only 16 year old and I could do this easily. Very user friendly.

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Reviewer:

broussardbrook

Reviewed: Apr. 21, 2013

Loved it, family loved it, better than the Chinese takeout we get. Will definitely make it again. I used peanut oil instead of olive oil. Other than that I kept everything that the recipe said.

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KateA37

Reviewed: Apr. 18, 2013

Delicious, my children loved it. They ask me to cook this dish on a regular basis. Thank you for sharing. -Maritza

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Reviewer:

mammimari

Reviewed: Apr. 16, 2013

Always my go-to Chinese food recipe. I dust the chicken pieces in extra flour and cornstarch before dropping them in to fry to make the pieces extra crispy. The chicken pieces also freeze really well for future quick dinners.

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Reviewer:

DirrtyDirrty

Reviewed: Apr. 5, 2013

I am just beginning to start cooking and found this recipe to be pretty helpful. HOWEVER! I changed up the recipe a bit. Instead of battering and frying the chicken, I used frozen chicken nuggets. (The breading helps the sauce stick to the chicken) As far as the sauce goes, I recomend using 3/4 cup of sugar, otherwise it's way too sweet. I also don't normally have chile paste lying around so I substituted the chile paste with a little less than a teaspoon of Masaman Curry Paste. (It comes in a blue container, I don't remember where it's from. The label said "Bright") Make sure all the ingredients are thoroughly mixed before you add the cornstarch that's dissolved in water. Then when the sauce and chicken are both done cooking, put all the chicken in a large bowl, pour the sauce on top of them and stir gently with a wooden spoon until all the chicken is covered with sauce. This recipe is best served over white or fried rice with a side of egg drop soup. :) I made it for my boyfriend, who's a picky eater, and he liked it a lot. It makes for a really good, relatively cheap dinner. (as compared to the price of take out)

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