Sticky Chicken

• 1 small chicken, chopped into small pieces
• chili or cayenne pepper
• garlic powder
• onion powder
• powdered ginger
• sweet chili sauce (available at all oriental supermarkets)

1. Preheat your oven to 160C or 320F.
2. Chop off the chickens wings and legs and separate the thigh from the drumstick and the wingtip from the wing.
3. Leave the skin on the breast and cut these into 4 or 5 pieces.
4. (If you don't feel comfortable chopping up a whole chicken you could just use wings or small drumsticks).
5. Mix 2 tablespoons of every spice into a bowl and roll the chicken in this mix until everything is covered.
6. Heat 4/5 tblsp of vegetable oil in a frying pan and add the chicken.
7. Be careful not to burn the spices.
8. Brown in 2 or 3 minutes and place in the oven on a tray for about 15 minutes.
9. Clean the frying pan.
10. You're going to need it again.
11. After 15 minutes, take out the chicken and it put back in the clean frying pan.
12. Over a low heat add the sweet chili sauce.
13. Add enough to cover all of the chicken pieces.
14. Leave over a low heat and keep scooping the sauce back onto the chicken.
15. You will know when the sauce is thick enough when it sticks to the chicken and doesn't run off any more and is sticky.
16. DO NOT turn up the heat in this last step!
17. the spices and the sweet sauce will burn and go black and bitter!
18. Hey presto you're done!
19. serve with some white rice and vegetables of choice or as a snack.
20. Eat with hands!

chicken, chili, garlic, onion, powdered ginger, sweet chili sauce

Taken from www.food.com/recipe/sticky-chicken-421780 (may not work)