Teriyaki Chicken

(we love leftovers of this family recipe!)

Serves: 4-6

4-6 chicken breasts (depending on size)

1/4 tsp. garlic salt

1/2 tsp. sugar

Cornstarch

2 eggs, slightly beaten

Oil (for frying)

Mix garlic salt and sugar; sprinkle on chicken and chill for 1-2 hours. Roll chilled chicken in cornstarch then beaten eggs (important to do cornstarch first!) and fry in oil until golden brown.

Sauce:

3/4 c. sugar plus 1 tsp. sugar

1/2 c. vinegar

1/4 c. chicken broth

dash of salt

2-4 Tbsp ketchup (more makes for a sweeter sauce)

3 Tbsp soy sauce

Mix sauce ingredients (3/4 c. sugar, vinegar, broth, salt, ketchup, soy sauce) and heat in saucepan until sugar/ketchup dissolves. Pour sauce over chicken in baking dish. Sprinkle 1 tsp. sugar over top. Bake at 325 for 45 min. Serve over rice.