35 to 40 chicken drumettes
Garlic powder
Salt (optional)
1/2 c. cornstarch

SAUCE:

3/4 c. brown sugar
1/4 c. pineapple juice
1 tbsp. soy sauce
1/2 tsp. salt (optional)
1/2 c. rice vinegar
4 tbsp. ketchup
1 tsp. Accent (MSG) (optional)

Combine the sauce ingredients in a saucepan and simmer 15 to 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 to 30 minutes. Place 1/2 cup corn starch 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 one half hour at 350 degrees. Turn chicken and add the remaining sauce. Bake for an additional half hour. Remove from oven and sprinkle with sesame seeds and bake for five more minutes.