TINY SPICY CHICKEN

TINY SPICY CHICKEN
TINY SPICY CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    LBS OF CHICKEN BREAST CUT INTO 1.5 INCH CUBES

  • GARLIC SALT

  • 2

    EGGS BEATEN

  • CORNSTARCH

  • SAUCE:

  • 2

    TSP SAMBALL FRESH CHILI PASTE

  • 1.25

    CUP OF SUGAR

  • 3/4

    CUP OF CATSUP

  • 3

    TSP SOY SAUCE

  • 6

    TBS BROWN SUGAR

  • DASH OF SALT

  • 3/4

    CUP OF CHICKEN BROTH

  • 3/4

    CUP OF WHITE VINEGAR

Directions

SPRINKLE CHICKEN WITH GARLIC SALT AND LET SIT FOR 1 HOUR IN REFRIGERATOR DIP CHICKEN INTO BEATEN EGG THEN SHAKE IN A BAG WITH CORNSTARCH SO CHICKEN IS COATED WITH CORN STARCH BROWN CHICKEN (DOES NOT NEED TO BE COMPLETELY COOKED) AND THEN PUT IN A 9 BY 13 GREASED PAN MIX ALL SAUCE INGREDIENTS AND COOK UNTIL SUGAR DISSOLVES. POUR OVER CHICKEN AND BAKE AT 325 DEGREES FOR 45 TO 60 MINUTES STIR EVERY 15 MINUTES SO THAT SAUCE COATS THE CHICKEN. SERVE OVER RICE

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