This recipe was meant to accompany the other Chinese food recipes below. If you aren't from Cache Valley, you may not know what tiny spicy chicken is. Up here, it's a favorite at practically all the Chinese restaurants--definitely MY favorite! This is a GREAT copycat recipe that I got from Heather Buck about 13 years ago when she fed the entire Relief Society with this recipe. Everyone loved it! Don't be afraid to try it!!
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying
Sauce:
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar
Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.
Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.
Note: The sauce will thicken as it cooks.
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2 comments:
looks great! we had fun making that dinner. that was when we first got to know each other. wow. how lucky was I to meet such a good friend. the only thing that i do different at times is cook the sauce down to where it is sticky before i put it on the chicken. then the chicken doesn't have to bake as long and is more tender.
Ah, great idea!
I know, that's a fun memory. I miss you!
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