This is an easy to prepare/cook dish that tastes great. I cooked the 8 serve for 2 of us (fairly large eaters who had not had lunch) and use cornflour(corn starch) instead of potato starch but I did use the rice flour and it turned out perfect. Next time I will be serving it as sticky rice with the chicken on top and a small bowl of some sort of honey sauce to the side. A small garnish of coriander on the rice and chicken would not go astray either. But it was great.

Oh this was nice! I had fresh ground and brewed short blacks in this recipe and the chilli powder was home made from a mix of dried tobasco and cayenne chillis (about 35 in total to get the 3 1/2 tablespoons). the 'chile peppers' i used were red savina habaneros (yes I am insane but I like it hot). The beer i used was guinness. I put a little bit too much sugar in the mix, but it's still a fabulous recipe.

Very nice recipe. I love the mix of the ingredients. I think to perfectly balance it for my taste buds next time I will leave out one of the lemons.

Quite a nice flavour. I did spice it up a bit with more chilli (I love super hot peppers). I also added corriander to the finished product as a wonderful garnish and used ground cashews to thicken the mix and it turned out fantastic. I did also roast and grind the spices myself.

This is a sweet, lightly salty sauce which I prepared and served in seperate sauce bowls with Japanese-Style Deep Fried Chicken by Amy and sticky rice.