Sweet and Spicy Chicken by Amy Snyder

Ingredients:
- 2 Large Chicken Breasts
- 1/2 C. Corn Starch
- 1/2 C. Flour
- 1 Egg
- Vegetable Oil for Frying
- Jasmine Rice

Sauce:
- 1 C. Brown Sugar
- ½ C. Ketchup
- 5 tsp. Soy Sauce
- ¼ tsp. Garlic Salt
- 1 tsp. White Vinegar
- 1 tsp. Sriracha (Purchase on Asian isle / look for rooster)
- 3 large slices of Ginger Root

Instructions:
- Combine all sauce ingredients into pan. Bring to a boil then simmer.
- Cut chicken into 1" wide strips
- Dry off chicken strips with towel
- Dip in egg
- Coat strips in corn starch/flour mixture
- Fry both sides until light brown / still pink inside
- Place on paper towel to dry
- Divide chicken into 3 groups to coat. Pour sauce into large bowl. Coat chicken.
- Place chicken on broiler pan
- Broil both sides until desired crispiness on center rack
- Serve with steamed Jasmine Rice