3 c  Boneless chicken, in chunks

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

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.