Tiny Spicy Chicken

• servings: 6 servings
• active time: 1 hour
• total time: 1 hour 30 minutes

Ingredients

3 lbs boneless skinless chicken breasts, cut in to bite size pieces

1 (16 ounce) box cornstarch

3 eggs, lightly beaten

garlic 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

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.

Nutrition

• Calories: 933.9
• Total Fat: 15.3
• Saturated Fat: 3.1
• Cholesterol: 238.3
• Sodium: 1267.7
• Total Carbohydrate: 141.2
• Dietary Fiber: 0.8
• Total Sugars: 70.6
• Protein: 53.6