simplylo's Oven-Baked Sesame Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 5, 2011
I thought it was very good, 4 stars, but my guests gave this rave reviews so I'll rate it 5. I used white wine instead of sherry (didn't have) and would use low sodium soy sauce next time. Also didn't have wheat germ so used 1.5 cups bread crumbs. I let the chicken marinade overnight before breading and baking. Will definitely make again.
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Reviewed: Dec. 5, 2011
LOVED this recipe!!! Serve with Jasmine rice and veggies
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Reviewed: Nov. 2, 2011
This was by far the best tasting chicken I have ever tasted! Who would know soy sauce, ginger and Italian seasonings would go so well? I used a whole cut up chicken and took the skin off (I don't like the skin and it's so bad for you anyway!). I also used low sodium soy sauce. That's the only changes I made. The coating on this chicken is just incredible. Oh, and it's even better the next day . . .cold! Next time I'm going to make a boat load of chicken drummettes using this recipe. Can't wait! Thanks for an awesome recipe simplylo!
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Reviewed: Sep. 15, 2011
I made this last night for dinner and it was delicious! I used bone-in chicken thighs from which I removed the skin (I hated to do it, I love chicken with skin, but I'm on a weight loss program). I didn't have any Italian seasoned bread crumbs so I used Panko and added dried oregano, basil and thyme. At first I was hesitant to add Italian seasoning to an Asiany dish, but I was pleasantly surprised. I didn't discard the marinade, I boiled it down to a syrupy consistancy and served it over leftover Asian noodles with green onions. This was really wonderful and I can't wait to try it with skin-on chicken once I get skinny. Thanks so much, simplylo!
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Photo by Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA
Living In: Las Vegas, Nevada, USA
Reviewed: Nov. 19, 2011
Excellent! I didn't have dry sherry so I just substituted white wine. I marinated the chicken for about 5 hours and breaded the chicken with the same recipe but since I didn't have wheat germ I used panko (I had it on hand and you can't get more Asian than that!) instead. It was delicious. I think I even cooked it too long and still came out juicy. Yum. Can't wait to make it again.
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Photo by MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 28, 2014
I thought this recipe had good flavor, but no one else in my house would eat it. Not quite the flavor I expected with all of the spices in it. Ended up tasting fairly "earthy".
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Reviewed: Dec. 5, 2011
My family was not thrilled. Now I have a lot of left- overs no one will eat.
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