About this recipe: A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.
I tried this recipe with few changes like I added tomato ketchup and chilli sauce at the end and some cornflour mixed with water to provide the dish extra gravy. It turned out great. Thankyou for posting this wonderfully easy recipe. - 27 Oct 2011 (Review from Allrecipes India)
Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring. - 17 Jan 2006 (Review from Allrecipes US | Canada)
Recipe went really well at a dinner party. There was no leftovers. However it is not like the Sesame Chicken I find at most Chinese Restraunts - 20 Jun 2000 (Review from Allrecipes US | Canada)