Recipe Feedback:
User Rating 4 out of 5 4 out of 5
(1 review)
11 Write a review


Overall Rating: 4 out of 5 4 out of 5
Easy chinese, January 9, 2009
By edmondb67

"I've made this a couple of times and it really is as easy as it looks. I particularly liked the heat of it. It had a bite to it that sets it apart from many 'Chinese' dishes that people make.

I also liked the tip about making the meat 'extra-crispy'...though I hate the smoke that I get when I bring oil up to 400 degrees. I almost can't open enough windows in the house for venting purposes.

TWO notes on this recipe: ONE - instead of ' 2 tablespoons granulated sugar', use just less than FOUR TABLESPOONS OF BROWN SUGAR or better yet, use RAW SUGAR. it's just a better flavor and doesn't clash quite as much.

TWO - for an extra kick - add to the recipe - ONE FULL tablespoon of GINGER PASTE. It brightens the flavor considerably."

39 of 40 people found this review helpful.
Was this review helpful to you?  Yes No