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5

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Total Reviews: 15

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  • on April 15, 2013

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    Delicious. I used toasted sesame oil, but still had to add more brown sugar and cornstarch to get it to thicken.

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  • on September 27, 2012

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    This dish was delicous. We used regular sesame oil rather than toasted. I think that may make a difference on the thickness of the sauce. Very good otherwise.

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  • on September 11, 2012

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    Easy and quick to make. My fiance normally does the wok cooking, so I was a bit nervous to try the dish. It turned out beautifully! The only disappointment was that there weren't more leftovers for lunch the next day.

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  • on August 15, 2012

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    I've been to 3 Chinese markets in my city and none of them carry toasted sesame oil. They do have something called black sesame oil-is that the same thing? My sauce is not thickening and I think it's the oil. I really want to try this recipe with the real thing.
    UPDATE: Thanks to the moderators on clearing up my sesame oil question. I made this again with the suggested oil (I think I've even seen Ching using it on the show but the sauce took 10 minutes or more to reduce and never really got thick or sticky. I followed advice others have left and used cornstarch and we enjoyed it,

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  • on August 07, 2012

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    I just finished making and eating this recipe. It was so easy and tasted great. I added bean sprouts, yum!

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  • on March 30, 2012

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    The best authentic chicken i could ever expect in my own kitchen. It is important that if you want it to look exactly like hers, that you need to find the toasted sesame oil (that stops cooking because i went to my regular grocers in the area and could only find the pure sesame oil. I cook on a larger scale because i have a large family so i used 6 pounds of boneless thighs, so after putting a 1/2 cup of sesame oil to my 6 pounds of chicken, it was quite enough considering she put 1/4 per pounds, i used a bit more brown sugar and thickened the souce with a bit of cornstarch and medium brown sherry found in the section with the wine(s. so although there was some tweeking, it was amazing! Thank you Ching-He Huang. I love your recipes

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  • on February 05, 2012

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    Delicious! Very easy and tasty. I used the toasted sesame oil but it did not thicken so I used about 1 tablespoon cornstarch to thicken. Used leftovers next day in lettuce wraps-yummy. Have not used Fresno chilies before, but they are my new favorite chili pepper! Will be making this on a regular basis.

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  • on February 02, 2012

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    I thought this dish was great. I did have a little trouble with the sauce also & I would add more garlic to the spinach next time, but the flavor was very good.
    Of course I did add crushed red pepper to the sauce for a little extra kick. I would make this dish again. Better than most take out.

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  • on January 29, 2012

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    I really like this dish and was easy to prepare. I didn't have toasted sesame oil and used pure sesame seed oil. I ended up adding a little more rice wine to help reduce the liquid. Came out delicious and will add some type of nuts next time.

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  • on January 24, 2012

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    This is really good and we'll be preparing it quite often. Didn't have spinach but did have Chinese broccoli and used that instead. Turned out great. My husband and I have enjoyed Ching's recipes and plan on trying more of them.

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