Title: Boneless pineapple chicken
 Categories: Poultry, Chinese
      Yield: 1 Servings
 
      3 c  Boneless chicken, in chunks

MMMMM-----------------PREPARE DEEP FRYING BATTER----------------------
      2 c  All purpose flour
  1 3/4 c  Corn flour
      2 ts Baking powder
           Salt
      2    Beaten egg yolks
           Cold water

MMMMM----------------------PINEAPPLE SAUCE---------------------------
      2 c  Water
      1    Can pineapple juice
    1/2 c  White vinegar
      1 ts Salt
      2    Beaten egg yolks
           Corn flour
    1/4 c  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 350-375 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 tid-bits may be added to sauce.