Tiny Spicy Chicken Recipes

Steps:

• Marinate chicken in egg white, cornstarch, and salt for at least 1/2 hour. Heat oil in wok, add garlic, ginger, and scallions. Stir fry for several seconds. Add chicken and cook until done. Remove chicken to separate dish. Add 1 -2 tablespoons more oil if needed. Add catsup and hot chili oil; cook until oil turns red. In separate bowl, mix soy sauce, sugar, sherry, sesame oil (if desired) and cornstarch. Return chicken to wok. Pour sauce over; stir till sauce thickens.

Steps:

• 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.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

Steps:

• Place all cut up chicken into a pan and sprinkle with onion 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 Teflon pan over medium heat with some pan spray.
• After frying them, place them in a casserole dish.
• 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 casserole dish.
• Cook at 325°F stirring every 15 minutes for 1 hour.