This tastes pretty similar to the restaurant sweet and sour. The only difference is the color of the sauce. You can add some orange food coloring to it to make it look like the original.
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
4 skinless, boneless chicken breast - cut into 1 inch cubes
2 1/4 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 1/2 cups water
1 quart vegetable oil for frying
1 green bell pepper, cut into 1 inch pieces
- Sprinkle chicken pieces generously with salt and pepper to season.
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and reserved pineapple juice. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water and stir to combine. 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 to 350 degrees. Fry chicken pieces in hot oil for 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve over rice.