Tiny Spicy Chicken Bowls
*Serve Tiny Spicy Chicken over Sticky Rice, cook rice according to your rice cooker directions (3-4 cups cooked rice) or as desired
*Sliced Green Onions, garnish/topping
*3 pounds Chicken Tenders or Breasts, cut into 1 to 1 and 1/2 inch pieces
*Garlic Salt, rub/ sprinkle on chicken pieces
*2 Eggs, beaten, in a bowl for dipping chicken pieces
*1/3 to 1/2 box of a 14.8 ounce box Cornstarch, pour in bowl or pie pan for dipping
*Extra Light Olive Oil, 4 tablespoons Plus for browning chicken
*Note: Cutting and Coating process takes about 1 hour in prep time.
Dip chicken pieces into egg mixture (3-4 pieces at a time) using tongs and another set of tongs for dipping into the cornstarch and then set on wire rack until read to brown in a cast iron skillet with olive oil on medium heat. Cook coated chicken pieces until golden brown, turn and brown opposite side (about 3 minutes on each side.)
*2 teaspoon Chili Paste, Sambal with or without garlic
*2 cups Sugar
*8 tablespoon Brown Sugar
*1 cup Tomato Ketchup
*3/4 cup White Wine Vinegar
*1 1/4 cup Chicken Broth
*4 teaspoons Soy Sauce
*1/8 teaspoon Sea Salt
Whisk together the above sauce ingredients in a sauce pan on medium just until sugar is dissolved.
Then in a 9 X 13 glass pan or (2 smaller glass pans, split chicken pieces equally and sauce between 2 pans) add the browned chicken pieces and pour over the chicken, the spicy sauce.
Bake pan/pans in a pre-heated 325*F. oven for 45-60 minutes until sauce becomes thick and sticky. (Tiny spicy chicken needs to cook this long to cook of the vinegar.)
Serves 6-8 People
See Fried Rice
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