1 1/2 whole chicken breasts
Corn starch
1/2 c. flour
1 egg
1/2 c. water
Salt
Oil for deep frying
1/2 c. brown sugar
1/4 c. cider vinegar
1 c. pineapple chunks plus juice (together to make 1 cup)
1/4 c. red maraschino cherries
1 1/2 tbsp. corn starch dissolved in 1/2 cup water

Slice chicken into 1 x 2 x 1/2-inch pieces; dredge in corn starch and lay aside to dry slightly on waxed paper. Prepare a batter in a small bowl of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients.

Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black shut heat off of oil and allow to cool five minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet.

When oil is ready, place about 8-10 pieces of chicken into batter. Take a pair of chop sticks or fork and lift pieces out of batter and slice into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken is risen, deep fry 2 1/2 minutes on each side.

Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked.

In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider vinegar and cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in 1/2 cup water; add to pot and stir thoroughly.

Cook over medium heat 3-5 minutes until gravy is clear. Add maraschino cherries. Pour over chicken. Serves 4-5.

NOTE: Breaded, deep fried shrimp lend well to this recipe.