Mandarin chicken

     20 ea Chicken wings
    1/8 ts Garlic salt
  1 1/2 c  Cornstarch
      3 ea Eggs
      6 tb Water
      1 ea Cooking oil
      1 c  Sugar
    3/4 c  Vinegar
    1/4 c  Water
    1/8 c  Soy sauce
    1/2 c  Catsup
    1/2 c  Slivered almonds, walnuts

  Cut wings at first joint and discard the tips.  Wash and dry on paper
  towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and
  water, stirring to form a smooth batter.  Dip wings in batter and
  deep fry in oil. Let sit while making the sauce. Sweet and Sour
  Sauce: select a pan in which all wings can be coated evenly, such as
  a large electric fry pan. Combine sugar, vinegar, water, soy sauce,
  catsup and bring to a boil, stirring occasionally.  As sauce begins
  to thicken, add wings and cook on medium heat.  Turn wings carefully
  to coat thoroughly with sauce. Garnish with nuts if desired.  Grated
  sesame adds a good flavor. When scaling this recipe down for 15
  wings, make the full sauce recipe and only scale the batter part.
  Serves 5. Yield: 5 Servings