35-40 chicken drumettes
1/2 c. cornstarch
3/4 c. brown sugar
1/4 c. pineapple juice
1 tbsp. soy sauce
1/2 tsp. salt
1/2 c. rice vinegar
4 tbsp. ketchup
1 tsp. MSG (optional)
Combine the sauce ingredients in a saucepan and simmer 15-20 minutes, stirring occasionally.
Clean and wash the chicken drumettes and lay out on wax paper or paper towels. Sprinkle with salt and garlic powder. Allow to dry for 15-30 minutes.
Place 1/2 cup cornstarch in a plastic or paper bag. Add a few pieces of chicken at a time, and shake the bag until the pieces are well coated. Repeat until all pieces are coated.
Dip the coated pieces of chicken in a beaten egg mixture and fry in peanut oil (very hot) until brown.
When the chicken is browned, place in a baking dish. Pour half of the sauce over the chicken and bake for 1/2 hour at 350 degrees Fahrenheit.
Turn chicken and add the remaining sauce. Bake for an additional half hour.
Remove from oven and sprinkle with sesame seeds and bake for 5 more minutes.