This recipe takes a little work but is so delicious! I will tell you now that I usually cut this recipe in half because half makes more than plenty for my family. Also, the Sambal Chili Paste will last you forever so don't worry about buying it. It doesn't go bad. You can find it by the soy sauce and stuff at Smith's.
5-6 boneless, skinless chicken breasts cut into small pieces
garlic salt
2 eggs, beaten
corn starch or flour
Sauce:
2 tsp. Sambal fresh chili paste
2 cups sugar
1 cup ketchup
4 tsp. soy sauce
dash of salt
1 cup chicken broth
8 tbsp. brown sugar
1 cup white vinegar
Sprinkle chicken with garlic salt. Dip in egg first then cornstarch. Brown chicken in pan until golden brown. Put into greased 9 x 13 pan and cover with sauce. Bake at 325 for a total of 1 hour, turning every 15 minutes. (Sauce will be runny at first, but will thicken as it bakes.)
No comments:
Post a Comment