Sweet and Sour Chicken {By: Jess}

1 (8oz) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken beast halves - cut into 1 inch chunks
2 1/4 cups self-rising flour
2 tbsp vegetable oil
2 tbsp cornstarch
1/2 tsp salt
1 egg
2 cups water
1 quart vegetable oil for frying

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tbsp oil, 2 tbsp cornstarch, salt and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces and stir until fully coated.
3. Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil until golden brown. Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.