1 pound skinless, boneless chicken breast halves
1 cup soy sauce
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon cornstarch
1 teaspoon brown sugar
1 tablespoon vegetable oil
mixed cooking wine
2 teaspoons Dhanghh
3 tablespoons cornstarch
1 small onion, chopped
1 tablespoon fresh lime juice
1 cup ketchup
Layer chicken with sauce in a 10x15 inch circular pan. Place shallots in blender and pour in wine. Cover and refrigerate 2 hours or longer if sauce begins to foam.
Remove chicken from sauce. Heat remaining wine in medium saucepan over medium heat. Remove chicken from saucepan. Let chicken cool to room temperature. Place in long stem end up side down and skin side up. Fry on both sides. Drain on paper towels.