Sweet and Pungent Chicken Wings

Directions

1. Beat egg lightly in a medium bowl. Stir in water, flour and salt; mix well. Add chicken wings, turn to coat. Let stand 20 minutes.
2. Drain juice from pineapple into a 2 cup measure; add water to make 1 cup liquid; stir in vinegar, brown sugar and soy sauce. Combine cornstarch and water in a small cup.
3. Heat oil in a large skillet. Lift chicken wings from batter and fry a few at a time, 10 minutes on each side, until brown and tender. Remove to drain on paper towels. Keep warm on serving platter. Pour fat from skillet into a 1 cup measure; return 2 tablespoons to skillet.
4. Add red pepper, pea pods and water chestnuts; stir fry for 3 minutes or until vegetables are crisp-tender. Remove and set aside.
5. Pour pineapple mixture into skillet; heat thoroughly. Return vegetables with pineapple cubes to skillet. Stir in cornstarch mixture. Cook several minutes until vegetables and pineapple glisten and mixture thickens.
6. Arrange rice on platter; top with wings; spoon vegetables and sauce over wings; sprinkle with cashews.