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To a medium size mixing bowl add brown sugar, shoyu, and chili peppers. Whisk to combine and set aside.
Next begin heating the frying oil of your choice in a large saute pan over medium-high heat. Heat oil to 350-375F.
Add flour, garlic salt, and pepper to a shallow dish. To another shallow dish add eggs and whisk to combine the eggs.
Now batter the chicken. Place chicken in to the flour mixture first being sure to coat the entire surface. Shake off the excess. Then dip in the eggs again being sure to coat the entire surface. And lastly, dip the chicken back in to the flour to coat one last time.
Place the chicken in the oil and fry until golden brown or about 7-10 minutes on each side.
Once chicken has finished frying, remove from oil and drain on a paper towel or cooling rack set over a cookie sheet.
While the chicken is still hot, dip the chicken in the chili, shoyu, sugar mix and quickly remove and set aside. Continue until all pieces of chicken have been dipped in to the sauce. ENJOY!