Boneless Pineapple Chicken

Ingredients:

3 cups boneless chicken, cut in chunks.

Deep Frying Batter:

2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp  baking powder
pinch of salt
2 beaten egg yolks
cold water

Cooking methods:

Place the flour and cornstarch in a mixing bowl.  Add salt and mix dry
ingredients well, then add cold water to form a thin batter.  Add 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 350-375F.  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.

  Pineapple Sauce:
    2 cups water
    1 can  (16-20 oz) pineapple juice
  1/2 cup  white vinegar
    1 tsp  salt
    2      beaten egg yolks
   cornstarch
  1/4 cup  white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar
and food colouring.  Season to taste.  Boil continuously, and slowly add
cornstarch (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.