This is deceptively simple for such a tasty recipe. Serve it as part of a Chinese banquet with white rice and side dishes, or just by itself for lunch or dinner.
Great recipe, simple and tasty. - 05 May 2014
After first bite I would rate it as 4 stars only, but after a second one I changed my mind. As a massive fan of chilli and all hot spices and strong flavours I thought initially it was too mild but after a while I found out that it is very well balanced in flavours, moist and tasty at the same time. I used brown sugar instead of caster one, but other ingridients remained unchanged. One of best recipes I did recently. - 03 Sep 2016 (Review from Allrecipes UK & Ireland)
I left out the cornflour, I found the sauce was quite thick enough without it, but apart from this found the recipe easy to follow and tasty, served with boiled rice. - 03 Apr 2016 (Review from Allrecipes UK & Ireland)