Tuesday, November 17, 2009

Tiny Spicy Chicken

One of my friends posted this on her Facebook page, so I thought I'd try it out. Tony and I both liked it alot!

Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast, cut into 1 1/2 in. cubes
garlic salt
2 beaten eggs
3/4 to 1 box of cornstarch

1 to 1 1/2 tsp. Sambal Fresh chili paste, depending on how hot you want the chicken (chili paste can be found in the oriental food section of the grocery store)
2 cups sugar
1 cup ketchup
4 tsp. soy sauce
dash of salt
1 cup chicken broth
8 Tbsp. brown sugar
1 cup white vinegar

Sprinkle the chicken with garlic salt; let sit for 1 hour in the refrigerator. After an hour, dip the chicken into the eggs first, then into cornstarch. Brown the chicken in oil until golden brown. Put the chicken into a greased 9x13 pan. Mix sauce ingredients in saucepan and cook until sugars dissolve. Pour over chicken and bake at 325 F for a total of 1 hour, turning chicken every 15 minutes.
Note: When you pour the sauce over the chicken, it will be very liquidy. The sauce will thicken as it cooks, forming a nice coating.