Sweet and Sour Chicken
a la Natalie Baker

1 lb chicken cut into bite-size pieces
1/2 t kosher salt
1/4 t pepper
1/4 t garlic salt
3/4 c cornstarch
2 large eggs, whisked
1/2 c canola oil

Sweet and Sour Sauce:
1 c sugar
1/3 c ketchup
1 t garlic salt
1/2 c + 1 T rice vinegar (distilled vinegar works too)
1 T soy sauce

Place the chicken, cornstarch, salt, pepper and garlic salt in a large ziplock bag. Shake until the chicken is completely coated.
Heat 1/4 c oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. (I did half the batch first). Fry both sides of the chicken for about 2 minutes. Line a baking sheet with foil and place chicken on the pan. Dispose of the oil, heat up the rest of the oil and finish the chicken.