Fantastic flavor. I use 1/2 the amount of peanut butter- the full amount is too sweet and too much peanut for me. I also add ginger and garlic chili paste to the sauce. It tastes as authentic as a dish from a southeast Asian restaurant....

Reviewed On: Sep. 5, 2011

Didn't change a thing, except I didn't have parsley, so I skipped that. Used black pepper instead of white. Excellent marinade; nice flavor, didn't overwhelm the steaks, TENDER!

Reviewed On: Jul. 18, 2010

I was originally going to give this 2 stars, because it most certainly is not better than my best fried chicken. This dish is very unlike fried chicken in fact, and I gave it three stars because in the end it is probably the best result for frying boneless skinless breasts in the hopes that it will turn out as fried chicken. Boneless skinless breast don't deep fry well because there is no skin to keep a breading on and they tend to dry out.The soup/cornstarch batter forms a thick crust on the chicken, which keeps the breast moist, but it is also heavier than fried chicken skin would be. I would never use this method for frying regular pieces of chicken (legs, thighs etc.) and would only suggest this recipe if you insist on deep frying boneless, skinless chicken. (Be sure to heavily season your cornstarch/flour mix).

Reviewed On: Jul. 27, 2009