Tiny Spicy Chicken Bowls

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*Serve Tiny Spicy Chicken over Sticky Rice, cook rice according to your rice cooker directions (3-4 cups cooked rice) or as desired

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*Sliced Green Onions, garnish/topping

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Chicken Prep:

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*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, more if needed for browning chicken

*Skillet

*Tongs

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*Note:  Cutting and Coating process takes about 1 hour in prep time.

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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.)

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Spicy Sauce:

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*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

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Whisk together the above sauce ingredients in a sauce pan on medium just until sugar is dissolved.

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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.

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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 off the vinegar.)

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Serves 6-8 People

See Fried Rice

Enjoy!

Lindy