Dutch Oven Sweet and Sour CHicken

DUTCH OVEN SWEET ‘N’ SOUR CHICKEN
3 lbs. Boneless chicken breasts
Dip chicken in 2 beaten eggs, then coat with mixture of ½ cup flour and ½ cup cornstarch. Fry in oil. Sprinkle with garlic salt.
Sauce:
3/4 cup sugar
½ cup catsup
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1 cup water
TRIPLE
2-1/4 cups sugar
1-1/2 cups catsup
3 bouillon cubes in 3/4 cup water
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups water
QUADRUPLE
3 cups sugar
2 cups catsup
4 bouillon cubes in 1 cup water
4 tablespoons soy sauce
1 teaspoon salt
4 cups water
Bring sauce to a boil. Add chicken.
Oven: 325 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours