Thursday, October 28, 2010

Tiny Spicy Chicken

Tiny Spicy Chicken

  • 3 lbs. boneless skinless Chicken breast cut into 1½" cubes
  • Garlic salt
  • 2 tsp. sambal chili paste
  • 1½ C sugar
  • 1 C ketchup
  • 2 beaten eggs
  • 1 C chicken broth
  • 6 Tbsp. brown sugar
  • 1 C white vinegar
  • Sprinkle chicken with garlic salt, let sit 1 hour in fridge. After and hour dip chicken into eggs first then into cornstarch. Brown chicken in fryer intil golden brown. Put chicken into 9x13 pan. Mix chili paste, sugar, ketchup, dash salt, chicken broth, brown sugar, and white vinegar in sauce pan until sugars are dissolved. Pour into pan with chicken. Bake chicken at 325° for 1 hour turning chicken over every 15 minutes. Sauce thickens as it cooks, forming a nice coating. Serve with rice.

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