Tiny Spicy Chicken

• 3 lbs boneless skinless chicken breasts, cut in to bite size pieces
• 1 (16 ounce) box cornstarch
• 3 eggs, lightly beaten
• garlic salt
• Sauce
• 1 -2 teaspoon chili paste
• 1 1/2 cups sugar
• 3/4 cup ketchup
• 6 tablespoons brown sugar
• 3 tablespoons soy sauce
• 3/4 cup chicken broth
• 3/4 cup white vinegar
• 1 dash salt
• 3 -4 tablespoons olive oil

1. Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
2. Let sit at least one hour.
3. Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
4. Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle).
5. After frying them, place them in a 9x13-inch pan.
6. Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
7. Cook at 325u0b0F stirring every 15 minutes for 1 hour.

chicken breasts, cornstarch, eggs, garlic, sauce, chili paste, sugar, ketchup, brown sugar, soy sauce, chicken broth, white vinegar, salt

Taken from www.food.com/recipe/tiny-spicy-chicken-160158 (may not work)