2 tbsp. corn oil
1 whole egg
2 lbs. chicken breasts, skinned and boned
1/4 c. cornstarch

Cut chicken into bite sized chunks. Beat egg and toss in chicken until well coated. Sprinkle with cornstarch and coat well. Saute in hot oil until golden brown. A sprinkle of paprika coaxes browning to a golden hue. Set aside.

SWEET AND SOUR SAUCE:

2 1/2 c. (20 oz. can) pineapple chunks
1/2 c. vinegar
1/2 c. sugar
1 med. green pepper, cut into 1 inch chunks
1/4 c. water
2 tbsp. cornstarch
1 tbsp. soy sauce
Maraschino cherries, for garnish

Drain pineapple, reserving juice. Add enough water to juice to make one cup. Stir vinegar and sugar into juice and bring to a boil, stirring. Add green pepper and simmer 2 minutes.