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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tiny Spicy Chicken Recipe

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This recipe for Tiny Spicy Chicken is from Cornish Ward Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. boneless skinless chicken breast, cut into 1-1 1/2" cubes
garlic salt
2 beaten eggs
cornstarch

Sauce:
1-2 tsp. Samball Fresh Chili paste (found in the Asian section)
1 1/2 c. sugar
3/4 c. ketchup
1 tsp. soy sauce
dash of salt
3/4 c. chicken broth
6 TB. brown sugar
3/4 c. white vinegar
Directions:
Directions:
Sprinkle chicken with garlic salt, let set for 1 hour in the refrigerator. After an hour, dip chicken into eggs first, then into cornstarch. Brown chicken in deep fryer until golden brown. (don't brown to much) Put in a greased 9x13 pan.

Mix sauce ingredients in saucepan. Cook only until sugars are dissolved. Pour over chicken. Bake chicken @ 325º for 45-60 minutes, turning chicken ever 15 minutes.
*When you pour the sauce over the chicken, it will be very liquidy. The sauce thickens as it cooks, forming a nice coating.

 

 

 

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