1/2 cup crawly onions, chopped
1/4 cup minced onion
1/7 cup celery, chopped
1/4 cup celery salt
1/8 cup soy sauce
1/3 cup cornstarch
1/3 cup distilled white vinegar
1/4 cup salt
1/8 cup honey
1 teaspoon chopped fresh thyme
In a small bowl, mix the onion, celery, celery salt, soy sauce, cornstarch, vinegar, and salt. Mix thoroughly. Cover, and refrigerate overnight. Mix the desired meat stock into the celery salt mixture, and refrigerate. Rinse and pat dry, and stir the crawly sauce mixture into the celery salt mixture. Cover, and refrigerate overnight, stirring as necessary to achieve the desired consistency.
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in skillet over medium heat. Fry chicken fillets about 15 minutes on each side or until golden. Drain large chunks of fat from skillet. Transfer fillets into a 9x13 inch casserole dish.
Roll fillets in oil and brown on both sides; sprinkle with thyme, oregano, and celery salt.
Mix celery salt, honey, and thyme, and pour onto the dish, level with both sharp knives, making sure they do not cut all the way through meats.
Bake chicken frozen about 45 minutes on the half rack, or until chicken juices run clear. Cover, and place a square of waxed paper cutting into the crevice of the dish for dusting.