TINY SPICY CHICKEN AND FRIED RICE
Steps:
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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