Time: 35 minutes. Bake: 350 degrees.

2 lbs. chicken wings (thighs cut in half)
2 eggs, well beaten
1 c. mochiko (can use 1/2 c. only)
Garlic salt (salt chicken)

SAUCE:

1/2 c. sugar
1/2 c. Japanese vinegar
1/4 c. water or chicken stock
4 tbsp. catsup
1 tbsp. shoyu
1 tsp. Aji (optional)

(For 2 1/2 pounds thighs, use 1 1/2 recipe of sauce).

Sprinkle chicken with garlic salt. Combine in saucepan for sauce. Cook on medium heat until sugar melts and set aside. Coat chicken pieces: first mochiko, then dip in eggs. Fry until golden brown and drain on paper towel. Place chicken pieces in shallow baking pan lined with foil. Pour sauce over chicken and bake about 1 hour, turning over occasionally and basting. For the first 20 minutes use cover then take cover off during last 15 minutes, and WATCH!! (Get sauce sticky but not stuck).