1 egg, beaten
2 tbsp. all-purpose flour
1 tbsp. water
1/2 tsp. salt
2 lb. boneless chicken breasts, cut into 1" pieces
All-purpose flour
1/4 peanut oil
Sweet and Sour Pineapple Sauce

SWEET AND SOUR PINEAPPLE SAUCE:

1 (8 oz.) can crushed pineapple
1 (6 oz.) can unsweetened pineapple juice
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. prepared mustard
2 tbsp. cider vinegar

Combine egg, flour, water and salt. Mix well and chill 1 hour. Dip chicken pieces in batter, dredge in flour. Heat oil in wok to 375 degrees, cook chicken in hot oil until lightly browned. Drain. Serve with Sweet and Sour Pineapple Sauce. Yields about 6 dozen appetizers.