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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
Step 1
Combine 1 1/2 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. 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.
Step 2
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. Add chicken pieces; stir until well coated.
Step 3
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.
Step 4
Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
