Sweet and Sour Chicken
Homemade sweet and sour chicken with pineapple, bell pepper, and pieces of fried crispy chicken served with an easy-to-make tangy and sweet sauce.
water, divided
1 ¾
cups
pineapple chunks, drained (juice reserved)
1
(8 ounce) can
white sugar
¾
cup
distilled white vinegar
½
cup
orange food color
2
drops
cornstarch
¼
cup
self-rising flour
2 ¼
cups
vegetable oil
2
tablespoons
cornstarch
2
tablespoons
egg
1
salt
½
teaspoon
ground white pepper
¼
teaspoon
water
1 ½
cups
skinless, boneless chicken breast halves - cut into 1-inch cubes
8
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vegetable oil for frying
1
quart
green bell pepper, cut into 1-inch pieces
2
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 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.
  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.
  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.
  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.
  Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
  Serve hot and enjoy!
