TINY SPICY CHICKEN

Sauce:

3/4 cup of sugar
4 Tbsp Ketchup
1/2 cup vinegar
1 Tbsp soy sauce

Mix ingredients together. Set aside.


4 to 8 breasts of chicken, cut into bite size pieces
1 beaten egg
1 Tbsp Accent
Dash of Garlic Salt
Cornstarch
Oil for frying

Dip the chicken into your beaten egg then into the cornstarch. Set onto a cookie sheet and sprinkle with garlic salt and Accent. (I didn't have any of this, nor do I know what it is- it turned out great without it!)  Brown then chicken in the oil, then place on a dish with paper towels to drain the excess oil off. Put into a baking dish and pour the sauce over the chicken. Cover and Bake @ 400 degrees for 1 hour. Awesome!

This recipe came from the Cache Valley Bank recipe book. THANK YOU SANDY!