Tiny Spicy Chicken


Tiny spicy chicken . . . tiny pieces of chicken flavored with fire oil. Ironically, the fire oil label says to “store away from heat and sun.” I had a good laugh over that one. This is not a boring dish in the least. It’s just what you might need after a long cold winter!!


4 chicken breasts, cut into small chunks

1 cup cornstarch

4 eggs, beaten

1 cup vegetable oil

rice, cooked



3/4 c granulated sugar

4 T brown sugar

1 T soy sauce

1/2 c vinegar

1/2-1 t fire oil (found in the oriental aisle of the grocery store)

1/2 t garlic powder

4 T ketchup

1/2 c chicken broth


Heat oil in heavy saucepan over almost medium heat. When oil is hot, dip chicken pieces in cornstarch, then in eggs. Fry in oil until crispy and golden brown. Place in glass baking dish. Meanwhile, heat sauce ingredients in saucepan over medium heat until sugar is dissolved. Use more or less fire oil depending on how spicy you like it. Pour sauce over chicken. Bake at 375 for 1 hour, stirring every 15 minutes. Serve over rice.

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