Instructions: 1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent Sauces" in this cookbook). Keep warm in its saucepan.

2. Skin and bone chicken; then shred. Sprinkle with salt; let stand a few minutes.

3. Beat egg. Dip chicken in egg; then dredge lightly in cornstarch.

4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute).

5. Transfer chicken to sweet-and-pungent sauce and stir in over medium heat to cook through and blend flavors (about 2 minutes). Serve at once.

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