Sunday, February 15, 2009

Spicy Chili Chicken

1 whole chicken, cut up and marinated with salt, wine and milk for an hour in the refrigerator.
For Marinating:
1 whole chicken
1 teaspoon salt
2 tablespoon wine
2 tablespoon milk
1/2 onion
2 tablespoon chili sauce
1 tablespoon Korean hot pepper paste ( optional)
2 tablespoon pancake syrup
1 tablespoon sugar
1 tablespoon wine
2 tablespoon ketchup
1 tablespoon mayonnaise
1 teaspoon ginger powder

Preheat oven to 375 degrees. Bake for 35 minutes or until chicken is cooked through.

In a deep pan, fry chopped onions until
lightly golden and pour prepared sauce into the pan for a quick boil.

Add baked chicken into a pan and mix well with sauce.

Preheat oven for 365°F and place in oven for 5 minutes.

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