2 whole fryer-chicken breasts
1 egg, beaten
1/3 c. water
1/2 c. flour
2 tsp. sesame seed
1/2 tsp. salt
2 c. cooking oil

Skin (and debone if necessary) chicken breasts and cut into 1 inch square pieces. Mix egg and water, add flour, sesame seed, and salt; stir to smooth batter. Fill heavy saucepan or deep fryer 1/3 full with cooking oil. Dip chunks in batter and fry four or five at a time until golden and fork tender (about five minutes). Serve with a mixture of shoyu and Chinese mustard; add a small amount of pineapple juice for a different, tangy taste.