1 (3 lb.) chicken whole
Potato flour
Cooking oil
Cornstarch with water
Slivered almonds, roasted

SAUCE:

1/4 c. vinegar
1 c. chicken broth, save after boiling chicken
1/2 c. sugar
1 tsp. salt

Boil chicken in water until tender. Remove bones. Coat chicken with potato flour and deep fry in hot oil. Slice and arrange on serving dish. Combine ingredients for sauce and cook. Stir in cornstarch with water and thicken. Pour over chicken and sprinkle with roasted slivered almonds. Serves 8.