Macadamia nuts
3 whole chicken breasts

Skin, bone and quarter chicken breasts.

MARINADE:

2 eggs
1/2 c. flour
1/4 c. corn starch
1/2 c. cold water
1/4 tsp. ground ginger
1 med. onion
1/4 tsp. black pepper
2 tbsp. peanut oil
2 tbsp. brandy
2 tbsp. soy sauce

Mix marinade ingredients in blender. Soak chicken in marinade 20 minutes or more. Fry chicken in peanut oil until done.

SWEET AND SOUR SAUCE:

1 tbsp. peanut oil
1 c. pineapple juice
3 tbsp. corn starch
1 tbsp. soy sauce
1 tbsp. soy sauce
3 tbsp. vinegar
6 tbsp. cold water
1/2 c. sugar

Cook pineapple juice and peanut oil in non-metal saucepan over low heat for a few minutes. Combine cornstarch, soy sauce, vinegar, water and sugar and add to pineapple juice and cook until thickened, stirring constantly. (I usually double.)

Serve chicken on rice, cover with sauce, sprinkle with macadamia nuts, slivered.