Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1" x 1" x 1/2" pieces. Fill deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.

 

Place egg and water in bowl and mix well. Add flour, sesame seed and salt, stirring until smooth batter is formed. Dip chicken in batter; drain off excess.

 

Add battered chicken, a few pieces at a time, to hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Drain on paper towel.

 

Serve with your dipping sauces.

 

Sauces:

 

Nippy Pineapple Sauce: In saucepan, mix 12 oz pineapple preserves, 1/4 cup prepared mustard and 1/4 cup prepared horseradish. Heat.

 

Dill Sauce: In bowl, mix together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tsp dried dill weed and 2 Tbsp finely chopped dill pickle. Refrigerate for at least two hours.

 

Royalty Sauce: In saucepan, mix together 1 cup catsup, 1/2 tsp dry mustard, 1 Tbsp brown sugar, 2 Tbsp vinegar and 6 Tbsp margarine. Cook 5 minutes, stirring constantly.

 

Zippy Horseradish Sauce: Combine 1 cup catsup, 1 cup pineapple preserves and 2 Tbsp prepared horseradish. Mix well.