Sweet and Sour Chicken

Recipe View In a medium saucepan, combine 1 ½ cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring. Bring to a boil over medium heat (approximately 5 minutes); then set aside.

Recipe View In a small bowl, mix 1/4 cup cornstarch and 1/4 cup water together until smooth. Pour this mixture into the sauce, stirring continuously, until the sauce slightly thickens (approximately 3-5 minutes).

Recipe View In a large bowl, place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper. Gradually whisk in 1 1/2 cups water to create a thick batter (approximately 5 minutes).

Recipe View Add the chicken pieces to the batter; stir until each piece is thoroughly coated (approximately 2-3 minutes).

Recipe View Heat the vegetable oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry the chicken pieces in the preheated oil until they turn golden brown, ensuring they are cooked through (approximately 8-10 minutes). Remove the chicken and drain on paper towels.

Recipe View On a serving platter, arrange layers of green peppers, pineapple chunks, and the cooked chicken pieces. Pour the hot sweet and sour sauce generously over the top.

Recipe View Serve immediately while hot, and savor the delightful combination of sweet and sour flavors!