Sweet, Sticky and Spicy Chicken

A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!

I followed the recipe pretty much exactly. I did notice that when I poured the sauce over the chicken, it seemed to be taking way too long to reduce. I was also afraid of over-cooking the chicken, so I took it out of the pan. When the sauce reduced to a thick molasses constistancy, I put the chicken back in to coat it. I think the juices of the chicken were keeping the sauce from reducing properly and I wanted the chicken juice in the chicken, not the sauce. This came out good and we enjoyed it, but the chicken was a trifle dry. Next time I'll remove the chicken as soon as it's browned, reduce the sauce and then add the chicken back. Thanks for the recipe!

Really delicious, tastes like something from a local restaurant that we really like. I did make several modifications though. I lightly floured the chicken and then seared it in a pan sprayed with Pam on medium high, and sprayed the chicken while cooking instead of using oil. Turned down to low after chicken was browned before adding the sauce. I used 3 Tbps of soy sauce, an extra tablespoon of brown sugar because we like our meat sweet, and used squeeze tubes of garlic and ginger which gave the sauce a thicker consistancy and made it super easy to cook & thicken, it was finished in minutes! Also, I added a chopped sauteed vidalia onion, so good with the sauce! Served over rice.

Delicious, easy, and quick dinner. In addition to suggestions from other reviewers, I use low-sodium soy sauce and lots of vegetables. I also like to top the final dish with chopped toasted cashews.

I try lots of new recipes and this is the best one I've tried in a long time. It scored a huge homerun with hubby and all three kids (5, 8, 11). It is a rare feat to find something that everyone raves about. Just the right mix of sweet and spicy. So quick, simple and made with ingredients I always have on hand. I'll be making this over and over again. FYI: I doubled the sauce and dredged the chicken in flour, salt and pepper before frying. I cooked the chicken in two batches, cooked it until completely done, then added 1/2 of the sauce. It "stickied" up quickly and I didn't need to cook it the extra 8 minutes the recipe calls for. I think it might have burnt if I had done that. My 11-year old couldn't stop raving - "Mom, this is like the stuff you get at the Chinese restaurant only 10 times better!" Give this one a try! UPDATE: My kids asked for this a second time this week and I obliged! I tripled the sauce this time thinking I'd like some extra sauce to serve over rice. BIG MISTAKE - it thickened up too much and wasn't saucy enough to serve over rice. AND it also completely changed the taste and texture - the sauce was overwhelming and the chicken was "goopy" rather than "sticky" like the last time I made it. We were all disappointed with the way it turned out tonight. I will stick with the way I made it the first time.

With a few tweaks this could be a staple in the dinner rotation. I had to use powdered ginger because when unpacking the groceries they had forgotten to pack the fresh ginger...and how many times has THAT happened? A lot! I also doubled the sauce amount and it turned out to be too much/too intense.

Exactly what I have been looking for in a asian type recipe. My 12 year old son loved it - as did all of us. After reading the other reviews I did tweak the recipe and it turned out perfect. We like a lot of sauce, so I doubled the sauce and cut the amount of chicken in half. I did put the chicken in flour first like other readers suggested. Also, since so many had problems with the sauce thickening, I made up the sauce in a bowl and then added about 1/2 tbls of corn starch mixed in with about 1/4 cup water. I mixed this into the sauce before I cooked it. It turned out perfect. I also adjusted the amount of hot sauce (used asian chilie sauce), garlic and ginger to our taste. I also cooked up a frozen bag of asian type (stir fry) vegtables and added them to the chicken and sauce at the end. Added water chestnuts too, which were so good in the sauce. Can't wait to make this again! My son is so picky, so when he eats a whole bowl of anything, you know it is good! Someone said the soy sauce taste is very strong, and it is, but we like salty and soy sauce. However, next time I might cut back on the soy sauce a bit. Enjoy!

It was neither sweet nor sticky, but had an overwhelming soysauce flavor. Won't make again.

Very good. Place the meat in a bowl with 3 T. cornstarch and 1 T. water. Toss and work it in so all of the cornstarch is absorbed. This will thicken your sauce and has a smoother consistency than flour does. I doubled the sauce and added my favorite stir fry vegetables and served over Jasmine rice.

This was really quick, easy and good! I did cut the hot sauce down to 1 tbsp and that was plenty spicy for us. I also floured the chicken strips before putting in oil and that gave the chicken a good texture and helped thicken the sauce.

This is AMAZING....the only thing I did different to the original recipe was to dredge the chicken in flour to ensure a thickened sauce. Thanks Kate for a great recipe!

I love the flavor of this!! Original recipe is great as is, I think! I have tried this on the fry pan with chicken breast or thighs and I have also baked it in the oven... Either way, the smell is intoxicating and I can't wait to it it! MMM MMM!

This was very good. I didn't have any hot sauce so I doubled the ginger and sauteed red pepper flakes in the oil before browning my chicken. It gave it the perfect kick! The sauce was just right and tasted wonderful over rice! I added carrots just to give some color too.

WOW Kate... WOW excellent recipe MOMO loved it

WOW! Thanks Kate for this awesome recipe! I only used 2 chicken breast halves but kept the remainder of the ingredients the same. I shook the chicken strips with 1/2 cup cornstarch in a bag and let them rest for a few minutes before frying them in a preheated skillet with veg oil. I used Sriracha sauce (rooster sauce) for the hot sauce. I served the chicken and sauce over hot steamed rice. I served Green Bean Amandine on the side (recipe from this site). Next time I'll serve a side green salad with "Famous Japanese Restaurant Style Salad Dressing" from this site. A must is to have watermelon slices on the dinner table. Watermelon cools the tongue and cleans the palate.

As previously mentioned, dredge chicken in flour prior to browning and you'll get a thicker sauce, which we like better. I always double the sauce and sprinke the finished plates with toasted sesame seeds prior to serving just for a little something extra. You can adjust the heat level to suit your preference and this seems to be a dish that almost everyone likes. Sugar snap peas are a good side with this.

This was really tasty. I served it with rice and egg rolls. I'll probably make it again.

Yum, thanks for the post. I added a couple of Tbsp more brown sugar to sauce as I used "naturally brewed" soy sauce which seems to have a stronger taste that I felt needed to be mellowed a bit with the sugar. Before I stir fry chicken, I always dredge it in some cornstarch and let it sit for about 5-10 minutes before cooking. It makes the chicken VERY tender and thickens whatever sauce you add to pan after it has cooked for a few minutes.

Always double the sauce and it is a weekly favorite w/ my beau and I. We've learned to leave out the chili sauce... first time was way too much and we cried while we ate but was still fantastic! **letting it cook longer will thicken the sauce also and really infuse the flavors**

Delicious! I have to admit that I did tweak a bit by taking the suggestion to dredge the chicken in flour before cooking. I'm glad I did because it really did ensure for a nice sticky sauce. I doubled the sauce ingredients and used Sriracha (which in retrospect I shouldn't have doubled because WOW, talk about heat!). Next time around I'll still double the sauce but perhaps add a bit more sweet and a bit less heat.

This would get more than 5 stars! YUM! I followed the other reviewers and cut up the chicken into bite-sized pieces and dredged in flour before browning. I doubled the sauce and it was perfect served over rice. I used sriracha chili sauce. I also sauteed a small onion and threw it in while the whole pot simmered. Plenty sticky and plenty GOOD! This one is a keeper! NOTE: THIS DOES NOT NEED ANY SALT! I used low-sodium soy sauce and it was just perfect with no salt. If I added salt, it would have been too much!

Absolutely delicious, complex flavor! I think fresh ginger really makes the sauce (I'm not usually a ginger fan, but it tasted great!) and I used only 1 T of Frank's RedHot. Perfect spice amount for me - not hot but added a little kick and boosted the flavor. The sauce didn't thicken on it's own for me either (there's no thickening agent..). Many of the other reviewers suggested coating the chicken with flour, but I am watching my calories, so I just added a tablespoon of cornstarch (mixed with a bit of water first) to the pan after it had simmered for about 5 minutes. Thickened immediately and became very sticky. The boyfriend loved it and coworkers complimented the smell of the leftovers! Will be making this again for sure!

Great! Sweet enough for me, and spicy enough for my husband!

I make the sauce and let it simmer till somewhat thick. For the chicken chunks make a batter of 1c. cornstarch, 1/4c. soy sauce and 2 eggs...mixture will be thick, dip chicken in and fry till brown and crispy. After finding this batter this is all I ever use for my Chinese recipes. I serve several chicken chunks over rice and pour the sauce over everything. Out of this world!!

Easy, easy, easy and loads of flavor!

This was sensational! I took the advice of other reviewers and dredged the chicken in flour. I then cut up some bell pepper and onion and sauteed those in a little oil. Then I took them out of the pan and added a little bit more oil and browned the chicken. Then I took the chicken out and, because the pan was still really hot, when I added the sauce to the pan, it boiled immediately, but got nice and thick and sticky. Then I added everything back in and simmered it. I will make this again and again because my husband and I both LOVED it!

I thought this one had already been featured because I know I got the recipe from here and have been making it for some time now. Everyone loves it, including the kids, I just adjust the hot sauce accordingly. The only change you may need to make to get the sauce to thicken is to add corn starch to it. That's it. You don't need to dredge the chicken, etc. Just add corn starch. Works every time!!! LOVE this recipe!

Awesome! The only reason I dropped a star was because of the necessity of changing the recipe in order to allow the sauce to thicken. I followed top reviewers' advice of dredging the chicken in flour, browning it first at a pretty high heat, then removing the chicken and cooking the sauce in the same pan, deglazing it and getting all that yummy brown chicken flour off the bottom. It thickened right up and tasted incredible! I also added 1/2 to 1 cup veggie water (from cooking veggies to have on the side), to stretch the sauce out a bit without just doubling ingredients and thus making it too intense. It was a great idea and I would definitely do this again -- we like sauce. :) Also, I don't have hot sauce and we aren't huge on real spicy stuff, but I added a few shakes of red pepper flakes and it gave it just enough of a kick without burning our mouths. Even my picky husband loved it, and my 14-month-old too! :)

Sweet, sticky, spicy. I used 3 chicken breasts and did not salt the chicken at all. The sauce made it plenty salty. There was not a lot of sauce for spreading on rice, but it suited us just fine. If I doubled the sauce, I would definitely dust the chicken with flour so the sauce would thicken up more.

I made this recipe as part of the forgotten treasures blog by mis7up ("rested" in my box since october 2009...).This was absolutely yummy!!!! I made it in the slow cooker, as I was in work all day. I used slightly less hot sauce as my family is not keen on hot..Will definite put in my chicken rotation!

Followed this recipe but doubled, maybe even tripled the sauce as per other reviewers suggestions... also floured chicken before browning it. Sauteed red and green peppers and onions on the side and then added to chicken mixture. Served atop rice and with a side salad. Even the boys loved it! The chicken is nearly carmelized when it's done. Today I'm eating the leftover chicken and sauce on top of the salad and the sauce makes the most delicious dressing! Yum!!

The flavor of this was stinking fabulous! I used dried ginger and used sriracha sauce. I also doubled the garlic. I sauteed the chicken (which I tossed with flour) in one pan and thickened the sauce in a separate pan. I then combined it all together and served over rice. I served this with lemon roasted broccoli. Fabulous!

Thanks for the recipe. My family loved it. Only thing I changed was added a little bit of cold water with corn starch in it.

5+ stars - My husband said that the sauce would taste good even on ice cream. Took about 5 minutes to prepare the sauce, 15 minutes to cook, and 30 seconds for my kids to ask for more. I made the teriyaki potatoes recipe from this site, and we even scooped up the very little sauce that was remaining in the pan and spooned it over the potatoes, which made them even better. This will definitely be a staple in our household. Thanks!

Pretty good. *Drizzle with honey after cooked if you need sweeter** I floured/fried too, and used less hot sauce and added thinly sliced onions/carrots. Good for buffet for party. If you don't want it sticky keep covered for 10 minutes cooking, turning once. To make sticky, just cover for the first five and then uncover for last. The sauce has to reduce to get sticky. I used two whole breasts and cut real thin.

This is one of the first main dishes I've made from Allrecipes that my family has actually liked. (I've had great luck with desserts/cookies etc..., but not main dishes) I used chicken thighs, doubled the recipe and thickened the sauce with a little cornstarch and water. My husband just said I should have tripled the sauce and made it a little spicier. Served it over rice, and there wasn't quite enough sauce for the rice. Thank you Kate!

You will definitely want to replace about 1/2 the soy sauce with water if you don't want it to be super salty. If you're in a hurry just use some popcorn chicken from the deli or freezer section.

mmmmmmmmm... yummy. did everything as is cept i only had powdered ginger so i subbed for the amount of that ur supposed to use in comparison which is just a couple of taps from the container. i did have a problem with getting it sticky, even after taking others' advice about coating the chicken with flour and heating the sauce on a med-low heat before adding, but i didnt have any problems like others with it being dry. oh yeah, i also added some veggies: celery, onions, and red bell peppers, so i think that helped the chicken stay tender and i also went ahead and added the sauce right before the chicken was done cooking so it would stay more tender. it was basically done, but i thought it would help. overall a pretty good dish.

we loved this! i doubled the sauce and added some sauteed red pepper, but otherwise followed the recipe exactly and it was delicious. served over white rice and steamed broccoli and there wasn't much left over :)

This was really tasty & easy...what a great combo! I did take the advice of others and double the sauce (for 2 VERY large chicken breasts and 2 heads of broccoli). It was a tad salty to me (which is odd in my world), so I think I will try w/reduced sodium soy sauce next time. I browned the chicken in just cooking spray to reduce the oil, though I did dredge the chicken pieces in flour, first. I chopped my broccoli very small and next time I will leave it a little larger for more flavor and better presentation. THANKS for a great weeknight recipe!

Super easy and tasty. I would have given it 5 stars but as the recipe stands it is a fairly salty. Next time I will use unsalted Tamari or soy sauce, I am sure it will get a 5 with that adjustment.

The first time I made this, I dredged--well, bathed--the chicken pieces in flour, and the sauce was a gooey, stickey mess. Very unattractive too. The flavor, however, was great. I gave it another try, only this time, I sprinkled a little flour over the chicken while it was cooking. It came out perfect. Will definitely make again.

I have tried everything to find the perfect sweet and spicy sauce I get at Asian restaurants and this is it! I love it. I followed the recipe except lightly coated my chicken in flour before cooking (make sure the pan/oil are hot). I will definitley be making this again!

Good recipe, I added a few things. I followed other reviewers' advice and tossed the chicken in flour. I used low sodium soy sauce, and didn't notice a difference. I would definitely recommend using Sriracha Chile Sauce (rooster sauce) as the hot sauce. The Sriracha made the sauce a little thick, so I added an extra splash of soy sauce to thin it out. Also, I sautéed half a sweet onion and two bell peppers then later added the veggies to my chicken at the same time the sauce was added to simmer. Great recipe, would definitely recommend the above additions/substitutions.

Dredged chicken in flour and browned for a couple of minutes befor adding sauce. As far as thickening, I had to add water twice, while cooking, to keep from getting too thick. Next time I want to add a little dark meat and cut back on the ginger and soy sauce a little, just to suit my taste. And people unless you can stand the heat be very frugal with the rooster sauce.

Yikes! This was hot. I used the Chinese-style chili/garlic sauce and it was on fire. My family likes that kind of stuff and the flavor was absolutely great, but next time, I think I'll cut back a bit. I added green onion and cilantro and cooked until nice and brown before adding the sauce. also good to just let it soak before cooking in these things. Served with jasmine rice and cool cucumber salad. With modifications, this will be a 6 star.

This dish was very easy to make and it tasted wonderful. The flavors came together really well. I paired it with jasmine rice and an oriental veggie blend. My husband enjoyed it as well. It's one of our new favorite dishes.

i made this recipe with chicken thighs.salted peppered dredged in flour and fried them in some olive oil about 8 min each side. then added the sauce. i added to table spoons of brown sugar and i had a ginger and garlic paste so used that (two teaspoons total). cooked chicken and sauce together for10 min or so. made with some super sticky sushi rice and edaname. BIG HIT will make again. i poked holes in the chicken to make sure it is done.

Very, very good. Plenty of heat and flavor. Drenched chicken in flour before stir-frying it, and cooked the vegetables separately before chicken.

Fantastic recipe! After reading the reviews, I made the following mods: used chicken tenderloins chopped up instead of breast, doubled the sauce ingredients, dusted the chicken in flour prior to sauteing and added a couple of cups of chopped fresh broccoli. Also, as others said, the sauce was still runny after cooking with the chicken for 8 min so I added 2TBS cornstarch mixed in with 1/4 C water into the sauce and it thickened up immediately. Will be making this again!

A little sweeter than desired for me but I still enjoyed it very much.

This is an amazing recipe. I've made it twice already. One of those recipes that you wish you had know about long ago. By far one of my favorites from this site. I liked that it was fast and easy. I would suggest to double the sauce. I reduced the hot sauce the second time because the 1st time it was too spicy for my youngest daughter. Yet she still liked it so much that she asked me to make it again with less hot sauce. I also would recommend that you let it continue to cook because the sauce will thicken if you let it cook long enough. If you don't have the time or patience then you can thicken it with just a tad of cornstarch dissolved in water. We just serve this with steamed rice. Easy and satisfying. In our opinion Restaurant quality. No left overs either time. Thank you Kate!

This is really good. A solid recipe that we enjoyed but will tweak a bit next time. I cut the chicken into bite sized pieces and coated with cornstarch. I added yellow red and green peppers, celery and water chestnuts. Served over white rice. Thanks.

Oh, YES!! We loved this!! I made the full recipe of sauce for just two chicken breasts and I thought it was just the right amount of sauce. Because so many reviewers had trouble getting the sauce to thicken, I made it in a saucepan early in the afternoon. I simmered it for 8 minutes; then let it sit at room temperature until dinner. I browned/cooked the chicken, poured the sauce over and heated through. Thick sauce, and no chance of over-cooking the chicken! I was a little concerned about the soy sauce, so I only used 3 T. and I used 1 T. of hot sauce (Frank's). It was just right! Thank you! We'll be making this one again for sure!!!

This was outstanding! It was so good after I made it with chicken I used this recipe with salmon. I doubled the sauce and added 2 drops of sesame oil to the sauce, used 3/4 to marinate the salmon overnight. While the salmon baked in a 350 oven I chopped up a bunch of colored peppers and an onion. Sauteed them with olive oil and garilic. Then added the rema ining marinade to the peppers. Served with brown rice , brocolli, and green onions and sesame seeds sprinkled over the salmon. Like other reviewers have indicated the ginger and Sriracha hot sauce MAKE this dish. Save yourself some time and buy the ginger in the tube from the produce section. Easy, peasy, YUMMY!

This recipe was DELICIOUS!!! I made a couple modifications. I tripled the recipe and used Sriacha (Rooster Sauce). I used a low sodium soy sauce to make more healthier. I also upped the brown sugar and honey.

I also make this in the crock pot. You can fry the chicken or not. It can also be made in the oven. Leftovers are great in salad.

This came out freakin AWESOME!!! I didn't have any ginger, but I had everything else. I took everyone's advice and dredged the chicken pieces in flour. I also eyeballed the sauce, make sure you taste it!!! My husband loved it!! He was asking for 2nds and 3rds, but it ran out!!!

I echo other reviews in that you must dredge the chicken in flour first. Medium high heat is required to brown the chiken quickly so it doesn't dry out. Also, double the sauce recipe especially if you're serving the chicken under rice. A small bag of chinese vegetables would be great in this. Just make sure your veggies are completely thawed first before adding them to the sauce. I only gave it three stars because I had to do too much tweaking to make it work. For such a simple recipe, it shouldn't make you crazy.

This was not to my taste. Way way too much soy sauce. It tasted rather like vitamin B syrup. I didn't even finish cooking it. There are lots better sweet/sour recipes out there.

I started with 1 T of rooster sauce and didn't think it would be hot enough so I added another squirt. Woo it was hot! Used 2 small breasts for whole recipe and added a bit of minced scallion to sauce mixture. Cook the chicken, remove, stir fry veggies, remove, add sauce to reduce and thicken.

Excellent! Quick to put together, fabulous with steamed brocolli...definitely a weekly repeater in my house!!

Sorry to break the good reviews. It tasted great, but was way way too salty and had to throw it out.

My boyfriend and I absolutely loved it. The spicy little kick at the end was perfect. I did like other reviewers said and coated chicken with flour. I also used ground ginger. Great recipe!!

This was amazing!! Only thing I did differently was dredging the chicken in flour first and it turned out absolutely perfect!!!

Great recipe my husband loved it.

This is the best sauce ever! I made it for 2 people, but used all the ingredients because I like a lot of sauce for the rice. I had 4 burners going. 1 pot for the rice. 1 pan for the chicken. 1 pot for the sauce. 1 pan for veggies. I sauteed carrots and peppers with garlic & onions. When cooked, I added them to the cooked chicken and combined everything into the sauce pan. And put that mixture over the rice. What really made it delicious was the green onions I added to the pan after everything was basically just simmering. They gave it such a wonderful flavor!

I made this; had everything on hand. Had purchased a package of thin sliced chicken breasts, so I used those. I also used Sirracha, since I had that. My sauce didn't really "thicken", but it was fine since we were having rice. My thinking is this: if I make this again, either cook the breasts whole, then slice, or make sure your slices are pretty thick. Some of my really thin pieces of chicken were dry, almost jerky like! However, the sauce has a good taste, it was pretty HOT, as in spicy, but I peppered my chicken a good bit. My daughter's boyfriend really liked it and said it opened up his sinuses!

I found this to be way to salty even after I added additional sugar and honey. I probably would not make this recipe again.

This was GREAT!!! I made it last night and my fiancee & I both loved it. I used ground ginger instead of the root, and used 3 Tbs. of hot sauce. Also, I used whole chicken breasts that I pre-grilled in my George Foreman then finished cooking in the sauce. I served it with teriyaki noodles and sugar snap peas and it was like something you'd order at an expensive restaurant. Will definitely be making this often and passing the recipe around.

Sweet, Check! Sticky, Check! Spicy, Check! This recipe was deeeelish!!! I made the following adjustments: 5 tbl brown sugar, 3 tbl honey, i used minced garlic instead of fresh chopped out of pure laziness, and omitted the ginger completely (didn't have any in the pantry) I made these adjustments due primarily to the fact of what I had on hand, second the 2 tbl of hot sauce (I used tobasco sauce) was way too hot for me thus why I "uped" the honey and sugar to tae away that nostril burn every time I stirred... As far as cooking adjustments, yes I lightly coated cubed chicken in flour like previous reviews had suggested and used medium high heat to brown the meat in a dash of preheated veg oil, reduced the heat to medium low added the sauce, covered and simmered for about 15 minutes while I made the rice.... DELICIOUS recipe served over rice! Next time I may cook some sugar snap peas to mix in that would be delightful! Thank you so much Kate for this wonderful recipe! Five stars all around!

Yum! To quote my hubby's EXACT words: "This tastes like Kung Pao Chicken!" I'm not a fan of Asian foods (I like some, but not most). I have also never tried Kung Pao Chicken before. I msut say, if this is anything like it, I'd be in for a real treat! My chicken was a little sweet, a LOT spicy and super sticky! To achieve this, I did make a slight modification. After cutting up my chicken, I placed it in a large Zip-lock bag, added ~ 1/4 c. of AP flour, s&p'd generouslly and shook like crazy lol! I then heated my oil (medium-high to ensure a super hot skillet) and browned my chicken really well (this took a few minutes). I then added my already mixed sauce ingredients, left the heat as is for a minute or two and then reduced it to "3" and started timing. The flouring step and high heat (to allow everything to bubble / boil slightly) helped thicken my sauce nicely. NOTE: Kate does not specify whether to use Tobasco hot sauce or hot chile sauce (i.e. Sriracha). I chose the latter and was very pleased with the end result. Served with honey roasted red potatoes (STEPHNDON), this was a nice meal. My hubby suggested serving this over sticky rice next time (we didn't care for potatoes on the side, but because they seemed to complement this entree and we've had rice a LOT lately, I gave them a try). Thanks SO much for sharing Kate. I can't believe I waited this long to try your recipe! :-)

A quick, simple and delicious meal. The flavors of the ingredients really blend well together. Though the dish has a little bit of a kick to it, I could stand it slightly more spicy, so I may add a little extra hot sauce next time (I used Frank's Buffalo Wing sauce). Also, I used ground ginger instead of fresh ginger root, which I'm sure would have made the dish even better. As a previous reviewer said, there will be entirely too much sauce if you double the recipe, however, if you're the kind of person who enjoys a little extra sauce, you may want to make another half a serving, which also goes great over rice.

I made two chicken bottoms (with skin) with this recipe. I floured the chicken and seared it till crispy on both sides. I removed the chicken from the fire, placed in a baking pan over sliced potato rounds, and poured the sauce into the frying pan. I cooked it for a couple of minutes until thick and then poured it over the chicken and potatoes. I baked it tightly covered at 350 for 1 hour, and then uncovered it, raised the temp to 400 and baked for 20 minutes. It was AMAZING! I did not change a thing in the sauce - it was heavenly. I used Frank's Red Hot, and because it was so spicy, I may use a little less next time. But omg, it was sweet, spicy, and sticky all right! Definitely a keeper!

I use this sauce for Asian chicken wings. Here's what I do: 1) In a plastic bag, mix 1 teaspoon each of salt and pepper to 1 cup of AP flour. Put all chicken pieces inside, coat well, and let stand for at least 1/2 hour. Deep fry at 360 F. 2) If making a lot, put cooked wings in an oven proof bowl in a preheated 170 F. oven. 3) Add at least 1 teaspoon of crushed red pepper flakes to the sauce and warm to about 130 F. in microwave. Stir and let stand ~~ keeping warm. 4) Pour sauce over wings and toss to coat.

I have officially changed the name of this to "Party In My Mouth Chicken" YUM! I didn't even have enough soy sauce, but it was still amazing! I def had to add more hot sauce...we like it hot in Texas :) Serve over Jasmine Rice, you will not be disappointed!

All it needs is a half cup of cold water and 1 tbs of cornstarch stirred together to thicken the sauce and make it "sticky" . You can add it to the chcken and sauce after the chicken has brown !!! YUM!!!

After reading the reviews, I noticed a lot of people had trouble thickening up the recipe. I floured my chicken like someone suggested and the sauce thickened just fine. However, waaayy too much hot sauce for my personal preference. I did enjoy this though, and will try it again, but with less hot sauce!

OMG!!! This was awesome! I followed the advice of previous reviewers and dredged the chicken in flour and started the sauce before the chicken to thicken and added after searing. The flour soaked up a lot of sauce, so next time I may double it. Thank you kate for sharing this, I will make this many more times!!

I use sriracha chili sauce, and one tablespoon is plenty ( I like things spicy!)

Very tasty!!! ********YUMMY******

The flavor of this chicken was just amazing! I agree with others that the sauce was a little runny. Iadded a tiny bit of cornstarch at the end and it was perfect. Also, I only used about a 1/4 tsp. cayenne. Personal preference. We are "heat wimps". Love, Love, Love this! Thanks for the recipe!!!!!

Pretty good as is. Thanks

A wonderful recipe with just enough "bite"! I did make some "minor" changes based on our own preferences. Since I dislike ginger, I eliminated it and made up for some flavor by adding sesame oil to the oil when I browned the chicken. (I removed the chicken while I prepared the sauce.) The sesame oil's smoky flavor was a plus. Because I like "crunch" in my Asian dishes, I added a drained can of diced water chestnuts to the sauce once it was reduced, added the chicken again and heated the mixture for another few minutes. I served it over scallion flavored rice with steamed broccoli on the side. It was a delicious change. My only negative is that there wasn't enough sauce. Next time I make it, I will double the amount of the sticky goodness!

Liked the flavor overall, but made a few tweaks the second time I made it. Used just a pinch more fresh ginger and garlic. Also, floured the chicken breasts to help the sauce thicken. Without that flour, it was too saucy and not sticky enough. I didn't notice an overwhelming soy sauce flavor, but I did alter the recipe slightly so that may have done it.

W-O-W!!!!! It's not that often that I'm blown away by a chicken recipe... This one was absolutely delicious!

We love spicy food but I think I would cut the sirachi sauce a little next time as it burns more and more as you get through the meal. I floured the chicken and only used 2 large chicken breasts but all of the sauce per the recipe and the balance was good, the thickening was pretty good but not perfect. My fiance doesn't like white rice but I think that is the best accompaniment for such a hot dish. I will make again!

This has great potential, though it was too much soy sauce for our tastes. Next time I'll cut down on that and/or increase the brown sugar. I also took other reviewers' suggestions and coated the chicken in flour before cooking. The sauce thickened up almost as soon as I added it to the pan, and wow, sticky is the perfect description! My husband also suggested adding toasted sesame seeds. We'll try making this again, thanks.

So very good! It was pretty spicy, but I'm sure each brand of hot sauce will be different. I simmered the sauce separate from the chicken and only combined them at the very end. That way, the chicken was not dry.

This reciep is good for a quick and simple to make dinner. This turned out great. YUM YUM :-)

Only change would be to increase the amounts to have a little extra sauce. Otherwise super easy and a wonderfull flavor.

Good but not terrific.

Steve and Kyle love

This was good chicken and was delicious but the sauce itself was a tad too salty for me and as much as I like ginger flavour, I didn't like biting into the small chunks of it. I served this over mashed potato casserole and it was a good combination, but I do agree the sauce is more suited for rice. I will make this dish again, but I'll be using reduced sodium soy sauce and mincing my ginger to get the flavour without having those tiny chunks getting in the way of me enjoying this dish to it's fullest. Thanks for sharing.

Really good way to use up extra veggies for stir fry. I used a little more hot sauce and honey since I had chik-fil-a chicken pieces (my friend's husband works at a perdue chicken factory yay!). I saw a review that said it had an overwhelming soy sauce taste, so I used 1/8 cup since I don't like a strong taste like that. I simmered the sauce while the chicken was cooking. Also, used ginger powder and dredged my chicken pieces in flour seasoned with pepper, paprika, adobo seasoning, and a few shakes of seasoned salt. Served with stir fry veggies, chopped onion slices, orange pepper slices, and rice.

I made this the first time the other night and followed the directions exactly. Like other people said, the sauce didn't thicken, but my family tends to like thinner sauces anyway so it wasn't a problem for me. The second time I made it I added a little corn starch while it was simmering to thicken it. It worked perfectly, but make sure you follow the directions on the box (you have to mix the corn starch with a little water before you add it to the dish). All in all it's a great dish; I love it, my family loves it, and it's quick and easy to make. =]

yummy! Here is what I did. I sauted the chicken and then put it aside while I made the sauce and then let it reduce for 10-15 minutes before adding the chicken back in. If the sauce doesn't thickin up for you I would use some cornstarch. I used two large cloves of garlic and some pickled ginger slices cut minced up and it was wonderful. Def will be making again.

Good... I added peppers and onions and a little extra brown sugar... will probably make it again with a little more tweeking...

Wonderful. I dredged my chicken in cornstarch instead of flour. Also used the rooster sauce instead of hot sauce. It tastes just like a restaurant dish - even a bit better! The cornstarch really made the sauce thicken and stick to the chicken. Will make this one again and again.