Friday, February 15, 2013

Tiny Spicy Chicken

One of our family favorites!!
This recipe came from some dear friends of ours from way back when.  This meal takes a little extra preparation, but well worth it!  I would probably call this our special occasion dinner...anniversary, Valentine's Day and sometimes Christmas Eve.  Serve it up with a side of ham fried rice or white rice and a veggie.  This is definitely a crowd pleaser.

Tiny Spicy Chicken

3 lbs Boneless, Skinless Chicken Breasts
Garlic Salt
2 Beaten Eggs
Frying Oil

1 ½ tsp Chili Garlic Sauce or Sambal Fresh Chili Paste
1 ½ cup White Sugar
¾ cup Ketchup
3 tsp GF Soy Sauce
¾ cup Chicken Broth
6 tbsp Brown Sugar
¾ cup White Vinegar

Cut chicken to bite size pieces, sprinkle with garlic salt and let sit for one hour. After an hour, dip chicken into egg and then into cornstarch. Brown the chicken in a deep fryer or in oil until golden brown. Put chicken into 9 x 13 pan.

Mix white sugar, white vinegar, ketchup, soy sauce, salt, chicken broth, chili paste, and brown sugar. Heat until sugar has dissolved. Pour sauce over the chicken. The sauce will be liquid at first. Put the chicken in the oven at 325 degrees. Bake for one hour, turning chicken every fifteen minutes or so. After approximately 45 minutes the sauce should have thickened and be baked to the chicken. Finish cooking and serve.

Serve over Rice.

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