Low Fat Tiny Spicy Chicken

I tried this without the olive oil and it worked the second time. This is one of my favorite meals at a Chinese restaurant in town and when I got this recipe I decided I like it even more!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  lbs boneless skinless chicken breasts, cut in to bite size pieces
• 1 (16 ounce) box cornstarch
• 2  eggs, lightly beaten
• 1 -2  teaspoon  onion salt

• Sauce

• 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
• 1  teaspoon  cooking spray

Directions

1. Place all cut up chicken into a pan and sprinkle with onion salt.
2. Let sit at least one hour.
3. 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.
4. Fry them in a Teflon pan over medium heat with some pan spray.
5. After frying them, place them in a casserole dish.
6. 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 casserole dish.
7. Cook at 325°F stirring every 15 minutes for 1 hour.