Tiny Spicy Chicken
"This is so yummy! It was made at a town gathering and now everyone in town makes it! Serve it with a little fried rice and it is a perfect meal! I think I should clarify based on the reviews. The cornstarch on the chicken is what thickens it when it cooks. If not enough cornstarch is used it will not thicken when it cooks."
photo by coleyboboley04
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 lbs boneless skinless chicken breasts, cut in to bite size pieces
- 1 (16 ounce) box cornstarch
- 3 eggs, lightly beaten
- garlic salt
-
Sauce
- 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.
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Reviews
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MMM I got my tiny spicy chicken fix I have been needing for 6 years. I use to live in Logan and I would always order the Tiny Spicy chicken and I have missed it. I would recommend doubling the chili paste, otherwise it will be way too sweet. -
We come from a little place called Logan, UT, and our favorite Chinese food we’d find at a restaurant called Mandarin Garden. They have the best Tiny Spicy Chicken we’ve ever tasted…till now! This was soooo good! We loved it! My husband and I are heat lovers, so next time we’re gonna up the heat on it, and we might tone down the vinegar and the oil, but it was still so delicious! Thank you so much for posting this recipe! -
Followed recipe exactly last week and it was perfect with some fried rice! My family has already requested it again so we're having it again tonight! :) -
This reminds me of General Tso's. I didn't have cornstarch, so I dredged in the egg and then flour and garlic salt. I then put on baking pan and baked for about 15 minutes instead of frying. I thickened up the sauce with a tad of water mixed with flour and after the chicken was done, I put it in the sauce. YUM! -
I thought the sauce was great, but next time I think I will try a tempura batter instead of the cornstarch. Thanks for posting!
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Tweaks
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I thought the sauce was great, but next time I think I will try a tempura batter instead of the cornstarch. Thanks for posting!
