Tiny Spicy Chicken

So back in college my husband and I used to go to this great little Chinese place called Formosa. 

It has the best egg drop soup and the BEST tiny spicy chicken.

For some reason they don't have that dish on the menu in the midwest and I so wish they did!

I found this recipe on Food.com's website and made it.

It was very delicious, but different from the dish at Formosa.

Looks like I will keep hunting for a similar recipe, but in the meantime, this one will surely do!

To make it yourself, here's what you need:

Ingredients

3 lbs boneless skinless chicken breasts, cut in to bite size pieces

1 (16 ounce) boxes 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 (or you can put them in the deep fryer which is what I did).

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.

Enjoy!

I served mine with a bed of white steamed rice. You can either get a rice cooker which cooks a ton in about 20 minutes, or you can even shorten that by purchasing frozen bags of rice that you just throw in the microwave for 5 minutes!

Source: food.com