Tiny Spicy Chicken
- 3 lbs. boneless, skinless chicken breast,
- cut into 1 1/2" cubes
- Garlic salt
- 2 beaten eggs
- Corn starch
- 2 tsp. Sambal Fresh chili paste
- 2 c. sugar
- 1 c. ketchup
- 4 tsp. soy sauce
- Dash salt
- 1 c. chicken broth
- 8 Tbsp. brown sugar
- 1 c. white vinegar
Sprinkle chicken with garlic salt, let sit for 1 hour in the fridge.
After, dip chicken into eggs first, then into corn starch.
Brown chicken in fryer (or in plenty of oil on stove) until golden brown.
Put chicken in greased 9x13 pan.
Mix sauce ingredients in saucepan.
Cook until sugars are dissolved.
Pour over chicken.
Bake chicken at 325 for 1 hour, turning chicken every 15 minutes.
*When you pour the sauce over the chicken, it will be very liquidy. The sauce will thicken as it cooks, forming a nice coating. .