Tiny Spicy Chicken

3 lbs, Boneless, skinless chicken breast-cut into 1-1/2" cubes
Garlic Salt
2 Beaten Eggs
Cornstarch

SAUCE
2 tsp Sambal Fresh Chili Paste
2 Cups Sugar
1 Cup Ketchup
4 tsp Soy Sauce
Dash Salt
1 Cup Chicken Broth
8 Tbsp Brown Sugar
1 Cup White Vinegar

Sprinkle Chicken with garlic salt, let sit for 1 hour in the refrigerator.
After an hour, dip chicken into eggs first, then into corn starch.
Brown chicken in fryer until golden brown (I used a deep frying pan and it took almost an hour!)
Put chicken in greased 9x13 pan.

Mix sauce ingredients in saucepan.
Cook until sugars are dissolved.
Pour over chicken.
BAKE chicken @ 325 degrees for a total of 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.


What I am trying to say with the bold on the hours is this recipe literally took me 3 hours to make...so make sure you start earlier than later haha ;o) Chris & I ended up making the kids something else for dinner and we at at 9:00. We ate this with Rice ;o) When we did eat it though we decided that it wasn't really worth all the time it took..wasn't quite as good as Formosa's, but hey Chris did have 2nds! So that says something ;o) Oh and he added some more chili paste to his cause he likes spicy stuff. He said it was better with that. So keep that in mind if you like spicy add more chili paste. My recipe was very mild...