###Sauce: (Double recipe for extra sauce to go over rice) - 1 1⁄4 cups chicken broth or water - 4 tablespoons ketchup - 1 tablespoon soy sauce - ¾ cup sugar - ½ cup vinegar - 1 tablespoon cornstarch
Sprinkle chicken with garlic salt; refrigerate for an hour. Mix flour and cornstarch. Coat chicken with beaten eggs, then dip in cornstarch and flour mixture, then in the eggs again. Place enough oil in a cast iron skillet to lightly brown chicken. Once all the chicken pieces have been browned, place them in the Dutch oven. Pour ½ of sauce over to slightly cover the chicken. Bake 45 minutes to 1 hour. Every 15 minutes, coat chicken with sauce. Serve over hot sticky rice.
Cook Time: 45-60 minutes