TINY CHICKEN RECIPES

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TINY SPICY CHICKEN RECIPE - FOOD.COM



Tiny Spicy Chicken Recipe - Food.com image

This is so yummy! It was made at a town gathering and now everyone in town makes it! Serve it with a little fried rice and it is a perfect meal! I think I should clarify based on the reviews. The cornstarch on the chicken is what thickens it when it cooks. If not enough cornstarch is used it will not thicken when it cooks.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs boneless skinless chicken breasts, cut in to bite size pieces
1 (16 ounce) box cornstarch
3 eggs, lightly beaten
garlic salt
1 -2 teaspoon chili paste
1 1/2 cups sugar
3/4 cup ketchup
6 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

Steps:

  • Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
  • Let sit at least one hour.
  • Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
  • 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 ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
  • Cook at 325°F stirring every 15 minutes for 1 hour.

Nutrition Facts : Calories 933.9, FatContent 15.3, SaturatedFatContent 3.1, CholesterolContent 238.3, SodiumContent 1267.7, CarbohydrateContent 141.2, FiberContent 0.8, SugarContent 70.6, ProteinContent 53.6

TINY CHICKEN TURNOVERS RECIPE | ALLRECIPES



Tiny Chicken Turnovers Recipe | Allrecipes image

These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

Provided by Amanda Andrews

Categories     Appetizers and Snacks    Pastries

Yield 2 1/2 dozen

Number Of Ingredients 13

3 tablespoons chopped onion
3 tablespoons butter
1?¾ cups shredded, cooked chicken meat
3 tablespoons chicken stock
¼ teaspoon garlic salt
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1?½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Steps:

  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  • Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 220.4 calories, CarbohydrateContent 10 g, CholesterolContent 57.1 mg, FatContent 17.4 g, FiberContent 0.4 g, ProteinContent 6.3 g, SaturatedFatContent 10.7 g, SodiumContent 236.9 mg, SugarContent 0.1 g

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