2 c. chicken breasts, deboned, cut in 1 inch pieces
1 egg
1/2 tsp. soy sauce
1/2 c. vinegar
1/4 tsp. salt
4 drops hot sauce
1/2 c. green pepper (chunks)
1/2 tsp. salt
1/2 tsp. sherry
Cornstarch
2/3 c. sugar
1/3 c. catsup
1 c. pineapple chunks
1/4 c. carrots
1/4 c. onions

Mix 1/2 teaspoon salt, egg, sherry and soy sauce with chicken. Coat each piece lightly with cornstarch. Deep-fry at 375 degrees until brown. Drain on absorbent towels.

In skillet add vinegar, sugar, salt, catsup and hot sauce; cook at medium heat to boiling point, then thicken with 1 tablespoon of cornstarch with 2 tablespoons water until medium thick. Add pineapple, green pepper, and carrots. Toss and mix thoroughly until chicken absorbs sauce. Serve with rice. Serves 6.