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Tiny Spicy Chicken and Fried Rice

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 2 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3 lb. boneless skinless chicken breasts, cut into bite size pieces
  • Garlic salt
  • 3 eggs, lightly beaten
  • 1 box (16 ounce) cornstarch
  • Sauce
  • 1-2 teaspoon chili paste
  • 1/2 cups sugar
  • 3/4 cup ketchup
  • 3 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
  • Fried rice
  • 1 box fried rice made following directions
make it
1. Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt. Let sit at least one hour.

2. Mix the eggs in a bowl and pour the box of cornstarch on a large plate. Dip the chicken pieces in the egg and then the cornstarch.

3. 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 sauce ingredients in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.

4. Cook at 325°F stirring every 15 minutes for 1 hour.
Notes
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