In Reply to: Re: Tiny Spicy Chicken posted by Chuck on January 25, 2002 at 10:14:42:
For those interested, I think I have a recipe for you... my husband rates it a "B" on the grade scale because it was not quite spicy enough, but I had made it for our little boy too, easy to fix.....
Tiny spicy chicken
3 boneless skinless chicken breasts diced into bite-sized pieces
1 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ginger
dash each of cayenne pepper and paprika
3 tbsp oil for frying....
combine all dry ingredients. coat chicken and discard excess flour mixture. Stir fry in oil in wok or fry pan (stir often to keep from sticking if using a fry pan) cook just until done. cover with sauce recipe below and cook until slightly thickened. serves 4-6.
Spicy sweet n sour sauce (also good for egg rolls and wontons, fried shrimp, etc.)
1/4 c. red wine vinegar
1/4 c. water
1/4 c. katsup
1/2 c. sugar
1 tsp. soysauce
1 tsp. lemon juice
15-30 drops tobasco (red pepper) sauce
(I suggest tasting at 15, and every five thereafter to avoid making it too hot, the vinegar flavor disappears when mixed with the chicken, go by the spicy flavor it leaves....)
One could try using regular white vinegar, but I've never tried it, so I don't know how it would change the flavor..
combine all in pan until well desolved. makes about 1 cup.
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