4 Reviews

This was really yummy and easy to make. I kept everything as the written recipe. I used rice wine and jarred chillies and it worked out fine. I found the sauce just covered the chicken but it was enough to enjoy it as a fried chicken with sauce instead of a "curry". I served it with a tomato and snow pea salad and steamed rice. Thanks I'mPat

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Chef floWer October 10, 2009

This really was very good! I never made this kind of dish before, but I certainly will repeat it!! It went together so easily. I made a few substitutions, used rice wine instead of sherry and only some dry red pepper flakes instead of whole fresh chilies. Also I followed the original measurements and found them perfect for me. Thanks for posting this!

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Mia in Germany August 15, 2009

Pat, this was very good. I took note of Stardustannie's review and doubled the chicken stock, sugar, dry sherry (actually I used Chinese rice wine) and vinegar and found that thickened up perfectly. Sugar is missing in step 4. I will make this again and I'm sure it was better than anything we would get at the Chinese restaurants in town.

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JustJanS July 30, 2009

This was lovely! I didn't have much cornflour left so I used rice flour to coat the chicken which worked really well. I would just make up to this step again and have with dipping sauces as a snack. I made the rest of the recipe as directed but added at least an extra 1/4 cup of stock to the sauce as the cornflour slurry thickened a bit too much. I served it with rice and wok tossed veg. Next time I think I would double the sauce mixture and include veg (onion, snow pea, baby corn and carrot) Thanks for sharing Pat :)

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Stardustannie July 29, 2009
Fried Chicken (Szechuan Style)