TINY SPICY CHICKEN

By á-6145

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

SAUCE:
3 LBS OF CHICKEN BREAST CUT INTO 1.5 INCH CUBES
GARLIC SALT
2 EGGS BEATEN
CORNSTARCH
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

Details

Preparation

Step 1

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