Tiny Spicy Chicken

3 lbs boneless skinless chicken breasts, cut into bite size pieces
1 (16 oz) box cornstarch
3 eggs, lightly beaten
garlic salt

Sauce
1-2 t chili paste
1 ½ c sugar
¾ c ketchup
6 T brown sugar
3 T soy sauce
¾ c chicken broth
¾ c white vinegar
1 dash salt
3-4 T olive oil

Place all cut up chicken into 9x13 pan and sprinkle with garlic salt. Let sit at least 1 hour. Mix the eggs in a bowl and pour the cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch. Fry them in a pan over medium heat in batches with a little olive oil. After frying, place them in a 9x13 pan. Mix all of the ingredients in the sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan. Cook at 325º stirring every 15 minutes for 1 hour.

Contributed by Laura Bischoff