Pineapple Drumsticks

4 to 6 servings

1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
Shortening for deep frying
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon shortening
1 can (20 ounces) pineapple chunks in pineapple juice, drained; reserve juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water

Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and baking powder; add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds.

Heat shortening to 350°F in a deep fryer or a large heavy saucepan. Fry drumsticks in hot shortening for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels.

While chicken is frying prepare sauce. Melt 1 tablespoon shortening in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes.

Spoon half of sauce over fried drumsticks.

Serve with cooked rice and remaining sauce.