8-9 chicken thighs (boned)
1-2 eggs, beaten
Flour (or cornstarch)
Oil for frying
1 sm. can water chestnuts, slivered
Toasted sesame seeds
Slivered almonds
1/4 c. green onions, finely chopped

MARINADE:

3 tbsp. mirin (sweet rice wine for cooking)
1 tsp. soy sauce
1/2 tsp. garlic salt
1/4 tsp. sesame oil

SWEET - SOUR SAUCE:

1 c. pineapple juice
2 tbsp. sugar
2 1/2 tbsp. Japanese vinegar
1/2 tsp. salt
3 tbsp. cornstarch
1/2 c. water

Marinate boned chicken for several hours. Dip in beaten egg and flour (or cornstarch) and fry in oil. Drain well and place chicken in roasted pan and rack and bake in 350 degree oven for 1/2 hour. Cool and slice and arrange on platter.

Make sauce by heating juice, sugar, vinegar and salt. Thicken with cornstarch blended with water. Remove from heat, add water chestnuts. Spoon over sliced chicken, sprinkle with toasted sesame seeds and slivered almonds. Garnish with green onions.