Low Fat Tiny Spicy Chicken |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I tried this without the olive oil and it worked the second time. This is one of my favorite meals at a Chinese restaurant in town and when I got this recipe I decided I like it even more! Ingredients:
3 lbs boneless skinless chicken breasts, cut in to bite size pieces |
1 (16 ounce) box cornstarch |
2 eggs, lightly beaten |
1 -2 teaspoon onion salt |
1 -2 teaspoon chili paste |
1 1/2 cups sugar |
3/4 cup ketchup |
6 tablespoons brown sugar |
3 tablespoons soy sauce |
3/4 cup chicken broth |
3/4 cup white vinegar |
1 dash salt |
1 teaspoon cooking spray |
Directions:
1. Place all cut up chicken into a pan and sprinkle with onion salt.
2. Let sit at least one hour.
3. 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.
4. Fry them in a Teflon pan over medium heat with some pan spray.
5. After frying them, place them in a casserole dish.
6. 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 casserole dish.
7. Cook at 325°F stirring every 15 minutes for 1 hour.
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