Boneless Pineapple Chicken Servings: 4 or 5 Ingredients: 3 cups boneless chicken, cut in chunks. Deep Frying Batter: 2 cups all-purpose flour 1 3/4 cups cornstarch 2 tsp baking powder pinch of salt 2 beaten egg yolks cold water Place the flour and cornstarch in a mixing bowl. Add salt and mix dry ingredients well, then add cold water to form a thin batter. Add egg yolks and fold in baking powder (do not stir). Let sit for five minutes and fold again (do not stir) just before using. Prepare deep frying oil at 350-375F. Dip chicken chunks in batter. Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on lettuce leaves on platter. Pour hot pineapple sauce over chicken and serve hot. Serves 4 or 5. Pineapple Sauce: 2 cups water 1 can (16-20 oz) pineapple juice 1/2 cup white vinegar 1 tsp salt 2 beaten egg yolks cornstarch 1/4 cup white sugar Bring water to a boil, then add pineapple juice, vinegar, salt, sugar and food colouring. Season to taste. Boil continuously, and slowly add cornstarch (mixed with water to form thin paste) to thicken sauce. (Reduce heat after corn starch is added to avoid burning. Serve hot. Note: A can of pineapple tid-bits may be added to sauce.