This dish is absolutely amazing - so simple, soooo delicious, and atrociously forgiving. That being said, the number one note to take here is: make six times the sauce! Seriously! Any less is a crime. I've found a way to make this MUCH easier. I saute the chicken in sesame oil or ginger and garlic, and add 1/3 cup each of sesame oil, vinegar, light soy sauce, chile paste, brown sugar, and water/cornstarch mixture; [marinating is so unecessary] and then add at least half a cup of crushed peanuts, a can of sliced water chestnuts, and top it off at the end with a palmful of chopped cilantro. I leave out the white wine and green onions. It takes less then fifteen minutes [not counting the time spent cutting the chicken!] and turns out perfect and scrumptious EVERY time. [It helps to have a little less soy, vinegar, and hot sauce, and little extra sugar]
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This dish is absolutely amazing - so simple, soooo delicious, and atrociously forgiving. That...