Ingredients

• 1.75 cups water , divided
• 1 , 8 ounce
• 0.75 cups white sugar
• 0.5 cups distilled white vinegar
• 2 dropss orange food color
• 0.25 cups cornstarch
• 2.25 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1 large egg
• 0.5 teaspoons salt
• 0.25 teaspoons ground white pepper
• 1.5 cups water
• 8 skinless , boneless chicken breast halves - cut into 1-inch cubes
• 1 quart vegetable oil for frying
• 2 greens bell pepper , cut into 1-inch pieces

Instructions

1. 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. 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. 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. 4 Add chicken pieces; stir until well coated.
5. 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. 6 Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

Nutrition per serving