It's like regular sweet and sour chicken, but crispier.
Turn the oven up to 375 F. While that's heating up, pour the cornstarch and garlic salt into a large resealable bag.
Dip the chicken in the beaten egg, then drop the pieces into the cornstarch mix and seal up the bag.
Shake the bag up until the chicken has an even coating.
Heat the veggie oil in a skillet over medium heat, then add the chicken. Cook and stir the chicken in until they're browned, about 5 minutes.
In a bowl, stir the vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together.
Arrange the prepped chicken in a baking dish and pour the vinegar mix over them.
Bake the chicken in the preheated oven until it's no longer pink in the center and the juices run clear, about 40 minutes.