Winger's copy-cat Chicken

Ingredients:
chicken
8 chicken thighs (not frozen)
garlic salt
1 cup Tempura Batter Mix (bought in a box at the store)
1/2 cup vegetable oil
3/4-1 cup water (ice cold)... add more water as needed until batter is thin

sauce
1/3 cup Frank's Hot Sauce (Buffalo Flavor)
1/2 cup brown sugar
1 cup karo syrup

Directions: 
chicken
Mix tempura batter, vegetable oil and cold water -- adding more water if needed until batter is thin. Cut chicken into bite size chunks, sprinkle with garlic salt. Mix chicken together with batter. Pull out one piece at a time and place into baking dish. (We used a 9 by 13 and a square pan) Place coated chicken pieces next to each other (a little bit touching is ok). Bake at 400 degrees for 40 min.
For a quicker (less work) version - buy a frozen breaded chicken of your liking and bake according to the package directions.

sauce
Mix hot sauce, brown sugar, karo syrup and water in a sauce pan. Bring to a boil, then set aside.

Once chicken is done, put in a bowl and pour sauce over chicken stirring until evenly coated.

Goes great with noodles and gorgonzola sauce or rice and a side of veggies.

Curry

serve over rice or with naan bread

Stir Fry

Ingredients:

½ cup Yoshido’s Gourmet Sauce (or one of Panda's sauces)

4 Chicken Thighs
mixed frozen veggies
cashews
onion, sauteed (optional)

rice (on the side)

Directions:

In a pot, pour ¼ cup of desired sauce on the bottom. Put frozen chicken thighs in pot. Drizzle more sauce on top. Add ¼ cup water and boil chicken until cooked.  Leaving sauce in the pot, remove chicken and cut into medium sized strips.  Place in a frying pan with sauteed onion slices. Fry the chicken a bit. Put chicken and onion back into sauce and add frozen veggies. Heat through. Add cashews. Serve over rice.

Teriyaki Chicken and Rice

Ingredients:

½ cup Yoshido’s Gourmet Sauce (or one of Panda's sauces)

4 Chicken Thighs

Rice (on the side)

Directions:

In a pot, pour ¼ cup of desired sauce on the bottom. Put frozen chicken thighs in pot. Drizzle more sauce on top. Add ¼ cup water and boil chicken until cooked. Serve over rice. For a little more gourmet: After chicken is cooked, shred into medium sized pieces with two forks and place in a frying pan with sliced onions. Cook until onions are clear.