This recipe gives professional results! I first tried it in my breadmaker but could only fit 1/2 batch so the next time I made it in my kitchenaide mixer, both times with fantastic results! I am so pleased. I have tried other recipes that just didn't work. I got some good hints from other comments that really helped. One was to use a lot of flour on the back of cookie sheets before placing the cut out doughnuts to rise. Then they don't stick when you use a spatula to move them to the fryer. Next, only fry a couple at a time to prevent the oil from cooling down and causing the oil to seep into the dough as it cooks. The other thing was that some people had a problem with their glaze becoming hard before they put the cooked doughnuts in it. Make sure that the doughnuts are still fairly hot when you put them in and make the glaze just before you will need it. Then add enough hot water to make it quite thin. If there is not enough water in it, or if it gets cold it will crystalize faster. The last thing is to use real vanilla for the glaze. It tastes fantastic!! I love this recipe! Thanks for sharing it Kelly! This one goes in my all time favorites!

Reviewed On: Oct. 30, 2011

Wow! This is definitely a 5 star restaurant quality dish! We loved every mouthful. I followed the recipe exactly except for the sherry ( I just used the same amount of water). I have to disagree with those that said to reduce the amount of sugar, I started out with 3/4 cup and it wasn't the taste I was looking for. I wanted more of a sweet and sour sauce and it just lacked flavor. With 1 cup of sugar it was very sweet but the flavor was so much better. We then just cut down on the amount we used over the chicken pieces and rice. It was just what I was looking for and I will enjoy this recipe for years to come! Thanks for sharing!

Reviewed On: Feb. 5, 2011

Excellent! This is a very simple recipe and the flavor is great. I made this as written except I didn't have any white wine so I just used water. It is such a small amount it didn't matter. I also used thin, 1/2" sliced pork steak and marinated for 4 hours. I loved the oriental flavor and how moist they were. It was so easy I know I will use it very often and share the recipe with my friends.

Reviewed On: Sep. 15, 2010