Overall, I think this is a good recipe with amount modifications. The flour seemed excessive & I used 1/2 cup rather than 1 cup the recipe calls for. For those that wrote they had difficulty with the breading "sticking" or the amount of oil: I used a stainless skillet (non-stick will NOT work as well) & used slightly less than the 3 TB of extra virgin olive oil. Make sure your oil is hot (not smoking) & put the floured chicken in. You should hear the sizzle if your oil is hot enough. Let it brown before turning it. If you crowd the chicken, it will steam rather than saute & your breading will fall apart. I used a 10" skillet & did not have to add extra oil but I did have to fry the chicken 1/2 at a time. In addition to the chicken I stir fried carrots, celery, onion & broccoli. The corn starch slurry measurements are off & if you go by the amounts in the recipe, you'll have something with the consistency of wallpaper paste. 1 TBS of corn starch with equal amounts of water will do the trick. Pour this into your sauce AFTER it comes to a boil & stir. It will thicken up nicely. To sum it up, this is a decent recipe. I added stir fried broccoli, carrots, onion, & celery & had plenty of sauce. I served this over brown rice. By making your own you'll save money & can ensure the quality of your ingredients.
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Overall, I think this is a good recipe with amount modifications. The flour seemed excessive &...