Tiny Spicy Chicken

This is one of my wife's favorite recipes.  We got it from a ward cookbook when we lived in Logan and have made it often since then.  It is one of our most requested recipes, and one of the few we didn't get from Stephanie.

3 lbs boneless chicken, cut into 1 1/2 inch chunks
Garlic salt
3 beaten eggs
1 cup cornstarch
1 cup flour

Mix garlic salt with the beaten eggs.  Mix the flour and cornstarch together in a large bowl or plastic bag.  Dip the chicken in the eggs, then into flour, coating well.  Fry in oil until light brown.  Drain on paper towels, then place chicken into a 9x13 pan.

Sauce
2 tsp sambal chili paste
2 cups sugar
1 cup ketchup
1 cup chicken broth
4 tsp soy sauce
1 cup white vinegar
dash salt
1/2 cup brown sugar


Mix all ingredients in a saucepan and heat until boiling.  Pour sauce over chicken and bake at 350 degrees for 60 minutes, stirring every 15 minutes.  The sauce will thicken as it cooks.  Serve over rice.