The General's Chicken

Are you familiar with my friend Monique's blog, La Table de Nana ?

Monique and I have been internet friend for a couple of years now ~ she is an absolutely delightful person and has nurtured so much inspiration for so many of us.

You must go visit her blog and prepare to be wowwed.

We've discovered that our tastes are similar, and I always know if Monique recommends a recipe that my family will love it too. This one is no exception.

Usually with this dish the sauce is tossed with the chicken to completely enrobe it, this time I drizzled it over so each person could add as much or a little as they like.

Next time I'll toss the chicken with the sauce ~ it is DELICIOUS! And unusual that in addition to the Sweet Chili, the sauce is sweetened with pure maple syrup. Monique suggested to add a little crushed red chili pepper to the sauce, so that's what I did; it added the perfect little kick.

The other thing that sets this apart from other General's chicken dishes that I've made is that it is not deep fried, it is shallow fried. The batter is exceptionally light, crispy-crunchy and airy.

This one went directly into my KEEPER file. I look forward to making it again, soon.

If you make it, I hope you love it, too.