Instructions: 1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"

sauces).

2. Skin and bone chicken; cut in 1-inch cubes.

3. Beat egg lightly; stir in soy sauce and salt. Dip chicken cubes in nixture; then dredge in cornstarch to coat lightly.

4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden.

Drain on paper toweling.

5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS:
1. In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to 15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour

(omit cornstarch) to make a batter. Dip each cube in batter to coat and deep-fry as above.

2. Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt; then deep-fry.

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