Tiny Spicy Chicken - cooking recipe

Ingredients

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

Preparation

Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
Let sit at least one hour.
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.
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).
After frying them, place them in a 9x13-inch pan.
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.
Cook at 325\u00b0F stirring every 15 minutes for 1 hour.