Preparation:   

Preparation time: 30 mins

Cooking time: 20 mins

Serving: 8

Ingredients:

• 1 ¾ cups water, divided
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• ¾ cup white sugar
• ½ cup distilled white vinegar
• 2 drops orange food color
• ¼ cup cornstarch
• 2 ¼ cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 ½ cups water
• 8 skinless, boneless chicken breast halves - cut into 1-inch cubes
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1-inch pieces

Instructions:

1. Combine 1 ½ cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside.
2. Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.
3. Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.
4. Add chicken pieces; stir until well coated.
5. Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.
6. Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. Serve hot and enjoy!