I'm giving this recipe five stars because it's damned good as set forth above. And while this recipe is a great start, there are a few modifications I've made that really pull it together. First, the cornstarch coating just doesn't taste 100% to me. Don't get me wrong--it's still very good. The first two times I made this I used the cornstarch and it was fine. But Red Lotus Brand flour (my Thai mother-in-law says it's a wheat-based flour) as a substitute makes a big difference in overall taste. Second, 1/2 inch is just too small for the chicken cubes. After the double-fry, it ends up all dried out. I cut 1-inch or larger chunks and this seems to fix it. I do use boneless skinless breasts, which may have something to do with the drying out. Third, I add more green onion and orange zest than the recipe calls for. The flavor from the orange zest is one of the things that really makes this recipe "work." Finally, I like spicy, so I chop the dried chilies up. Depending on your heat preference, you might not want to. It definitely kicks up the heat a few notches. I'm not sure I agree with the "exactly like a Chinese restaurant" comments--the homemade version is 100 times better. I made a "triple batch" of this for several guests last night to rave reviews. I never would have thought of making this at home if I hadn't found this recipe here. Highly recommended.
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I'm giving this recipe five stars because it's damned good as set forth above. And while this...