Good, easy and a great base recipe that you can modify to suit your personal taste. I took others advice and lightly floured and cubed the chicken, browned and then placed the sauce in. I also steamed some fresh green beans for 5 min. while chicken was browning and then put those in the sauce with the chicken and served over Jasmine rice with some thinly sliced scallions for a garnish. I used Thai chili and garlic paste for the 'hot' and I only used 1 tblsp., I think next time I will forego the hotsauce altogether just to see how yummy this is without it. Thank you for sharing this. This will stay in my recipe folder :)

this recipe is soooo amazing, its nice to be able to find a recipe that tastes great and is easy and fast to make. my kids loved it so much and they are the pickiest of eaters. if you want great asian flavors without eating fried chinese food this is the recipe for you!!!!

Well this recipe was good. I cooked mine a totally different way and it turned out perfect, sweet, sticky and spicy. What I did was I had chicken wings so I baked them in the oven until almost done. Took them out drained the juice than added the sauce. Only thing I changed with the sauce was I added one tablespoon of corn starch so that it would be sticky also since I double it I ran out of soy sauce for the second batch so all I had was terriyaki soy sauce,which added great flavor. So than when I added the sauce I let the chicken cook uncovered, this helped with browning the chicken off and allowing the sauce thicking. So when I put the chicken on one big plate, I added the remaining sauce in the pan on the chicken and it came out perfect (we ate it over rice), also since I double the sauce and only added three tablespoons of hot sauce. Thanks this recipe was great it is a keeper.

I noticed that most of the flavor in the sauce was from soy sauce, so I decided to add some rice wine vinegar, some orange juice, and zest to give it a more complex flavor. It ended up really nicely.

This recipe was so easy and quick. It was also sooo delicious! It was a little too spicy for me so next time I may use less hot sauce, but I have a sensative tongue. I also used ground ginger instead of the ginger root, but still came out just as well I think. Very good recipe.

This was wonderful. I did lightly dredge the chicken pieces in flour before cooking them and it was just the thickening agent the sauce needed. it was perfect. next time I think i will add a bit more sauce and then some snow peas and water chestnuts to this. I also cut down on the hot sauce to 1T and it was good. might just kick it up a tad more next time.

I was torn between a 4 and 5. Definite 5 on taste, so I did go with that, but as other reviewers said it really is a thin sauce that needs some work. This is suprising as when you're mixing the sauce it seems quite thick, then when you pour it on and heat it it turns very thin. Still, I just brought to a boil a couple times and reduced and it turned out to an acceptable thickness. Dredging the chicken in four is not a bad idea either. Also, I only had Tapatio which I didn't think would taste great for a hot sauce so I used Korean hot chile paste instead and it was GREAT. I will definitely add this to the rotation, thank you!

This was very good, my fiance and I both enjoyed it. I coated the chicken in flour, as other reviewers suggested, and I used less hot sauce. The flavor was very nice, it just needs a little more to it, rather than just chicken. Next time I will add some veggies to make it more of a complete meal.

I made this for my family and no one liked it. This recipe seems to be a bad attempt at chinese even for american chinese it was bad.This was definately not a keeper.

This is, hands down, one of my FAVORITE recipes. There are a few things I changed, though. I used 1 tsp. ginger and garlic powder to taste in the sauce. I also doubled the sauce because it was not enough for us. Also, after cooking the chicken, I only poured half of the sauce in with the chicken to coat it, transferred it to a bowl and then cooked the rest of the sauce alone and added a little bit of cornstarch to thicken it up a bit..you have to watch the sauce carefully though because it burns easily. We also served it with pasta and just mixed it all together. Very good with either pasta or rice. Thanks for this recipe!

Everyone really enjoyed this which is rare in my family. I followed the recipe except that I didn't use any hot sauce because I have toddlers. I browned the chicken, added the sauce and then simmered on med-low for about 15 minutes but it still wasn't sticky. So when I was ready to serve I turned the heat up to high for about 1-2 minutes which did the trick. I will definitely make this again! Thanks for the recipe

AMAZING! It is much more than what me or my husband expected... I can olnly say wow.

Delicious flavor, but a bit spicy. Next time, I'll use half the hot sauce.

This was very good. A bit too salty because of the soy sauce, so next time I wouldn't salt the chicken. It could have used a bit more "heat" too so I'll go heavier with the Frank's Hot Sauce next time too. Served it over rice which soaked up the "sweet, sticky, and spicy" sauce very well!

not sticky , too salty but I liked it.-rather do Korean style next time though

Yummy!!!! Just add a little cornstarch to mixture before you put it in the pan with the chicken, it will thicken right up, mine did. I also floured the chicken so it would brown better. I doubled the sauce recipe so I would have enough to put over rice. This dish is so good, I had left overs for lunch the next day!!