Recipe - Boneless Pineapple Chicken

3 cup Boneless chicken, in chunks

PREPARE DEEP FRYING BATTER
2 cup All purpose flour
1 Three fourths cup Corn flour
2 teaspoon Baking powder
Salt
2 Beaten egg yolks
Cold water

PINEAPPLE SAUCE
2 cup Water
1 Can pineapple juice
One half cup White vinegar
1 teaspoon Salt
2 Beaten egg yolks
Corn flour
One fourth cup White sugar

Place flour and corn starch in mixing bowl. Add salt, mix dry ingredients
well, add cold water to form a thin batter. Add beaten egg yolks and fold
in baking powder (do not stir). Let sit for five minutes and fold again (do
not stir) just before using.

Prepare deep frying oil at 350375 deg. Dip chicken chunks in batter. Deep
fry 3 to 4 minutes until chicken is cooked. Remove and place on lettuce
leaves on platter. Pour hot pineapple sauce over chicken and serve hot.
Serves 4 or 5.

For Pineapple Sauce

Bring water to a boil, add pineapple juice, add vinegar, salt, sugar and
food colouring. Season to taste. Boil continuously, add corn starch (mixed
with water to form thin paste) to thicken sauce. (Reduce heat after corn
starch is added to avoid burning. Serve hot. Note: A can of pineapple
tidbits may be added to sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini