2 1/2 to 3 lb. frying chicken, cut up
3/4 c. sugar
1 tbsp. cornstarch
1/3 c. vinegar
1/4 c. oil
1/4 c. ketchup
1/2 tsp. garlic salt

In small saucepan, combine sugar and cornstarch. Blend well. Add vinegar, oil, ketchup, and garlic salt. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Heat oven to 350 degrees. Place chicken, skin side down, in ungreased 9 x 13 baking dish. Bake at 350 degrees for 30 minutes. Using spoon, romove most of the pan juices and turn chicken over. Return to oven and bake another 15 to 25 minutes, fork tender and juices running clear. Heat any remaining glaze to a boil and serve with chicken.