Combine eggs, water, flour, and salt, mixing well.
Chill 1 hour.
Cut chicken into 1-inch pieces.
Dip chicken pieces into batter, and dredge in 1 cup flour.
Pour oil around top of preheated wok; allow to heat to 375Â°.
Fry 4 to 5 pieces of chicken at a time until golden brown.
Drain well on paper towels.
Serve with Pineapple Sauce.