By Sue Lau on November 04, 2002
Photo by carmenskitchen
Photo by carmenskitchen
"For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!"
Serving Size: 1 (219 g)
Servings Per Recipe: 3
"Sue has re-created my favorite dish from a local chinese buffet with this recipe. I will admit, Asian cooking is mysterious to me and I couldn't imagine "my dish" coming out of these ingredients...but Sue obviously knows what she is doing!! These tender chicken bites have an awesome rich peppery flavor with just a hint of sweetness. I like to slice the onion in long pieces because when you get a bite of onion with the chicken it gives it an extra surprise!! I can't even begin to tell you how wonderful this dish is...you are just going to have to try it! Sue, thanks for all your hard work and coming up with this to-die-for recipe that will be made in this house often! :)"
"A winner! I will defintly be making this one again. I added snow peas instead of the other vegies ~ would also be nice with some honey or beef. If you like Asian food, I reccomend this dish."
"Wow - yes addictive - yes wonderful- yes I'll do this again~~~~~ I too, stir fried the chicken (Used skinless breasts) I did add 1 tsp blackbean sauce and 1 tsp Hoisin. The recipe is easy to make, clear step by step instructions and very attractive to look at. Thanks SueL for another gourmet meal"
"This was very good. I added more peas and carrots cause I like em. Thanks for posting."
"It's a very simple and quick dish to make. I used a medley of frozen veggies, added diced garlic, and used more pepper(we love peppper). Delicious! "
"Excellent - my sons loved it. The first time I made it I found it a liitle dry and the chicken underseasoned. So what I do differently is to marinade the chicken for about 15 minutes in some soy sauce and rice wine before stir frying. I also double the sauce. I used cabbage and julienne carrots as the veg component. It's really a delicious dish. Thanks"
"Good stuff! Coating the chicken with corn starch is brilliant! As for the rest: I used sherry instead of rice wine and used bean sprouts instead of peas (they needed to get used up). Very good results. "
"Wow, I was impressed, not only was it delicious, but easy to prepare as well and that is definately a bonus! I did stir-fry the chicken mixture in a bit of olive oil until browned instead of deep frying. I also use a small pkg of frozen stir-fry vegetables instead of peas and carrots. I also cut my onions in wedged pieces. The sauce was perfect with the right blend of seasonings. Sue L., this recipe has encouraged me to create the Panda Express copy-cat of Orange Chicken, using the methods I have learned from your recipe. I will let you know if it works out. The family loved it! Thanks!"
"Really enjoyed this bountiful cuisine. Took some notes from other chefs and cancelled out the carrots. Added snow peas, celery and red bell pepper. DELISH! I chose boneless skinless breasts vs thighs (more Thai than Chinese). Next time, I'll NOT batter my chicken w/cornstarch however. This is was M-E-S-S-Y! I really didn't care for the crispiness of the chicken, or the presentation. The flavor was bang on tho! Fresh coarse cracked pepper, and a heavy hand made, made for some serious awesomeness! Thank you for sharing...I can't wait to make it again :)"
"fantastic dish!! instead of peas and carrots i used red bell peppers, bok choy, ginger, serrano peppers, szchechuan peppercorns and garlic. i like to top dish off with chopped peanuts and sliced green onions. i've also made this using tempura batter in place of the cornstarch and dropping the chicken into my deep fryer in 2 batches. thanks for another 5 star recipe, sue!!"
"Very delicious. Definitely double the sauce. I did not deep-fry the chicken...stir fry until crispy is fine."
"This is excellant, easy, fast, & sooooo good....Actually I have made it twice...the second time using broccolli which lends itself to this very well. Either way the dish is flavorful & perfect."
"I'm a big fan of black pepper so I really enjoyed this dish. I also added a little more peas and carrots. This a very easy dish to prepare but good enough for a "company" meal."
"Wow! This was excellent! I had never even heard of this dish before, so I had no idea what to expect with regards to taste, but boy was this good! Very peppery - it made my nose run! :) The directions are clear and accurate and the finished product looked as good as it tasted. If you enjoy spicy foods, you will really enjoy this. NOTE: For health reasons, I chose to stir fry my chicken rather than deep fry it, and it still came out golden brown and slightly crispy, moist, and delicious. I will add this to my regular recipe list - what a great recipe. Thanks!"
"The only reason for not giving 5 stars is because I didn't follow the directions completely. I dislike it when people rate a recipe with 5 stars only after they've tweaked it so much it no longer resembles the original recipe.<br/><br/>I followed the directions for the sauce. The sauce was good. Nice pepper kick. I didn't think it was going to be enough sauce but it was. <br/><br/>I didn't coat or fry the chicken. I just used a plain chicken breast.<br/><br/>The only thing I would do for the sauce is add a little (2 - 4 Tablespoons) stock or water to mellow out the oyster sauce flavor and make it a little more saucy."
"So good. I didn't fry the chicken, I sauteed it until cooked, removed the skin and diced it. I also omitted the onion and carrots with peas and replaced them with onion powder, mushrooms and sugar snap peas. I served it over brown rice and my husband loved it. I love the kick of the peppers and the sauce was perfect. Will make again!"
"I didn't use near as much cornstarch and lightly sauteed the chicken. Added lots of veggies near the end."
"We doubled the sauce and used onions, broccoli, and a red pepper. I used flour on the chicken which thickened the sauce so I added some water to thin slightly. The flavor was delicious - the broccoli soaked up the sauce. We will make again!"
"AMAZING! This is just like the pepper chicken they serve on our local chinese buffet, and it's always been my favorite. I can't believe how perfectly it came out.. same texture & taste as the original. I did double the vegetables, and I didn't have any oyster sauce or sake, so I had to experiment with a lil' teriyaki sauce, water, lemon juice worchestshire, and some chicken broth. Still tasted great! Oh, and I also marinated the chicken pieces in some soy sauce before frying. The only negative thing I have to say is, after making crab rangoon and this dish in the same night, my house smelled like a chinese restaurant for a full day! heh.."