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Candied Chicken Breasts
June 05, 2002

The sauce really reminded me of your typical American General Tso's chicken sauce. If you added in some dry chilli peppers or just a few pinches of cayenne, I bet the sauce would be just perfect. If you want to make chicken that has the consistency of Chinese chicken, do the following. 1. Cut your chicken (breasts or thighs work) into cubes. 2. Put them in a bowl with egg, s&p for 15-30 min. 3. Put a ton of Cornstarch on a baking tray and spread it out. 4. Batter each piece of chicken and deep fry them at about 375 till golden brown. From there you can just add the sauce any old way... throw it in a sautee pan with the chicken and bring the sauce to a boil... it'll latch right on to the chicken. Serve with yummy eggrolls and Mike's Hard Lemonade. (if you want a good eggroll recipe, just ask).

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