I followed the recipe exactly, committing the peppers and onions. It was pretty darn close to what we get and it was easy to spice it up for the hubby (just like requesting spice at the restaurants).
I think the key to the assorted reviews is the Chinese restaurants vary. We don't have this particular chain where we live, just mamasan/papasan endeavors (best in my opinion provided cats aren't running around the place). For instance, I personally can't tell much of a difference between General Tso's and Orange chicken anywhere around here.....to me, the difference is sesame seeds. If you're used to southern atlantic states chinese, this works....just take out the onions and peppers and add broccoli.
Additionally, I'm on board with the peanut and sesame oil.....it's what the restaurants use and the flavors are very distinct. Haven't tried it, but likely the way for the recipe to earn the 5th star.
Corn starch frying, totally the key to the restaurant style meat and to me, what makes the meal more than just grease soaked chicken in sauce.....healthy, no, satisfying, YES!