Monday, February 2, 2009
Tiny Spicy Chicken
So Heather and I are working on Chinese Week and well I have made a yummy dish of Tiny Spicy Chicken. So my pictures aren't as beautiful as Heather's so don't expect them to be in the future but trust me this dish is delicious! Here is the recipe for my meal, enjoy because even though is seems to take some time its worth it. Personally its as great as anything you would get at a restaurant, oh and thanks to my sister Terri for giving it to me.
Tiny Spicy Chicken!!!
3 lbs. boneless skinless chicken breast cut into 1 1/2" cubes
2 t. sambal chili paste (found at albertsons and macey's)
1 1/2 cups sugar
1 cup ketchup
2 beaten eggs
1 cup chicken broth
6 T. brown sugar
1 cup white vinegar
Sprinkle chicken with garlic salt, let sit 1 hour in fridge. After an hour dip
chicken into eggs first, then into cornstarch. Brown chicken in fryer until
golden brown. Put chicken in 9 x 13" pan. Mix: Chili paste, sugar, ketchup, dash salt, chicken
broth, brown sugar, and white vinegar in sauce pan until sugars are dissaolved (medium heat). Bake
chicken at 325 degrees for 1 hour turning chicken every 15 minutes. Sauce thickens as it cooks, forming
a nice coating. Rice makes a great side dish to this recipe.