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Tiny Spicy Chicken
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| Ingredients | |
| 3 lbs | boneless skinless chicken breasts, cut in to bite size pieces |
| 1 (16 ounce) boxes | cornstarch |
| 3 | eggs, lightly beaten |
| garlic salt | |
| Sauce | |
| 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 |
| 3 -4 tablespoons | olive oil |
Directions
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.
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