Fay's Sweet n sour chicken

 

Ingredients 

 1 (8 ounce) can pineapple chunks, drained (juice reserved)

 1/4 cup cornstarch

 1 3/4 cups water, divided

 3/4 cup white sugar

 1/2 cup distilled white vinegar

 2 drops orange food color

 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

 2 1/4 cups self-rising flour

 2 tablespoons vegetable oil

 2 tablespoons cornstarch

 1/2 teaspoon salt

 1/4 teaspoon ground white pepper

 1 egg

 1 1/2 cups water

 1 quart vegetable oil for frying

 1 green bell pepper, cut into 1 inch pieces

 1 yellow or red pepper, cut into 1 inch pieces

1 sliced onion

1 Carrot thinly sliced in to sticks 

Directions

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

In the same wok ad all veggies and stir fry on high until just done 

When ready to serve, layer green and red peppers carrots, and pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Serve on a bed of jasmine Rice