Tiny Spicy Chicken Recipe 35
TINY SPICY CHICKEN
This is so yummy! It was made at a town gathering and now everyone in town makes it! Serve it with a little fried rice and it is a perfect meal! I think I should clarify based on the reviews. The cornstarch on the chicken is what thickens it when it cooks. If not enough cornstarch is used it will not thicken when it cooks.
Provided by MMMTMommy
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
- Let sit at least one hour.
- Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
- Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle).
- After frying them, place them in a 9x13-inch pan.
- Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
- Cook at 325°F stirring every 15 minutes for 1 hour.
Nutrition Facts : Calories 933.9, Fat 15.3, SaturatedFat 3.1, Cholesterol 238.3, Sodium 1267.7, Carbohydrate 141.2, Fiber 0.8, Sugar 70.6, Protein 53.6
TINY SPICY CHICKEN RECIPE - (3/5)
Provided by Christie
Number Of Ingredients 16
Steps:
- Marinate chicken in egg white, cornstarch, and salt for at least 1/2 hour. Heat oil in wok, add garlic, ginger, and scallions. Stir fry for several seconds. Add chicken and cook until done. Remove chicken to separate dish. Add 1 -2 tablespoons more oil if needed. Add catsup and hot chili oil; cook until oil turns red. In separate bowl, mix soy sauce, sugar, sherry, sesame oil (if desired) and cornstarch. Return chicken to wok. Pour sauce over; stir till sauce thickens.
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