I talked to Sue tonight as we are planning our menu for our Sturgeon fishing trip. She said she was doing Tiny Spicy Chicken. I said I never heard of it....then I found this! >>> If you aren't from Cache Valley, you may not know what tiny spicy chicken is ... it's a favorite at practically all the Chinese restaurants-- This is a GREAT copycat recipe. I will have to see if this is the same recipe Sue has???
Baked Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying
Sauce:
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar
Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.
Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.
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