4 skinned chicken breasts, boned, cut in 1-inch pieces 
12 pieces bacon, cut in thirds 
1 egg 
1 cup milk 
1/2 cup water 
1 cup flour 
1 tablespoon cornstarch 
1 tablespoon sugar 
2 teaspoons salt 
1 1/2 teaspoons baking powder 
oil for deep frying 
Apricot Sauce 

Wrap each piece of chicken in a bacon piece and secure with a toothpick. In a bowl, combine egg, milk and water. Stir in flour, cornstarch, sugar, salt and baking powder to make a smooth batter. Heat oil in the deep fryer to 375 degrees. Dip each chicken piece into batter. Fry in batches until crispy and golden, about 3 minutes. Test a piece to make sure it is cooked through. Drain well on paper towels. These may be kept warm in a low oven on a paper towel-lined cookie sheet. Serve hot with Apricot Sauce.

Apricot Sauce:

1 cup apricot preserves 
2 tablespoons rice wine vinegar 
Mix together and heat in a small saucepan. Serve warm. Makes 1 cup.