2 eggs, beaten
2 tbsp. water
1/4 c. all-purpose flour
1 tsp. salt
6 chicken breast halves, skinned & boned
1 c. all-purpose flour
3/4 c. peanut oil
Pineapple Sauce

Combine first 4 ingredients, mixing well. Chill 1 hour. Cut chicken into 1-inch pieces. Dip chicken into batter, and dredge in 1 cup flour. Pour oil around top of preheated wok; allow to heat to 375 degrees. Fry 4 to 5 pieces of chicken at a time until golden brown. Drain on paper towels. Serve with Pineapple Sauce. Yields about 3 dozen appetizer servings.

PINEAPPLE SAUCE:

1 c. pineapple juice
2 tbsp. sugar
1 tbsp. cornstarch
1/4 c. pineapple juice
1 (8 oz.) can crushed pineapple, drained
2 tbsp. cider vinegar
2 tsp. prepared mustard
Sliced fresh pineapple (optional)
Sliced kiwi (optional)

Combine 1 cup pineapple juice and sugar in a small saucepan; cook over medium heat, stirring constantly until sugar dissolves. Combine cornstarch and 1/4 cup pineapple juice; stir into pineapple juice mixture in saucepan. Bring mixture to a boil; cook 1 minute, stirring constantly. Stir in next 3 ingredients. Serve warm; garnish with fresh pineapple and kiwi, if desired. Yields 1-3/4 cups.