It hard to replicate, because most people don't have the proper condiments and spices. Like Chinese 5 spice, which has to be used liberally. BELIEVE IT OR NOT, Cooking Sherry is often used like in making lo mein. Sesame oil, peanut oil, Oyster sauce, Hoison sauce are also needed in your arsenal not just soy. Sugar glazing the searing of the meat to offset the salty soy sauce. I make my own sweet and sour or orange sauce instead of jared brands. red wine Vinegar-sugar-corn syrup, maybe a drop of red food dye, 1/8-half teaspoon orange extract if making an orange sweet sauce. You can buy tempura battered chicken bits if you donct want to make them from scratch. A good sweet & sour chicken has 'onion, green peppers' (frozen medley ), pineapple chunks, chunks of sweet pickle or even kosher pickle is fine, and I've even seen chunks of tomato to add tang and more texture depth. Peanut sauces are easy to make, recipes online. Mainly little soy sauce and peanut butter a sprinkle of ginger powder. Tastes great on cold noodles with scallions. If you are wondering why you can't get that restaurant taste, perhaps use reused filtered oil from your fryer that has that french fry taste in the oil and fry up your meats and veggies or base your sauces with that. *note hopefully by now the 2008 poster has gotten the hang of it....this is for others who still need to know the tricks. Chinese food used to be my one obstacle too. The one thing I rarely got right until I realized the things they used (like cooking sherry)that I had no idea were used in making these dishes. Once you incorporate these missing ingredients you'll notice the missing ingredient was the key to that flavor resemblance to your favorite buffet or take out food.