Sweet and Sour Chicken

This was my favourite recipe so far. I found it here and I thought that it turned out very well. It makes 8 servings but it isn't that hard to double the recipe if you are having company over. I served it with fried rice and found that that was a good combination. A suggestion of mine would be to cook only an hour or so before meal so you can still serve piping hot.

Ingredients:
-1 can pineapple chunks (juice drained and reserved)
-1/4 cup cornstarch
-3/4 cup sugar
-1/2 cup distilled vinegar
-2 drops orange food colouring (if desired)
-8 skinless, boneless chicken breasts, cut into small cubes
-2 1/4 cups self-rising flour
-2 tbs vegetable oil
-2 tbs cornstarch
-1/2 tsp salt
-1/4 tsp ground white pepper
-1 egg
-1 1/2 cups water
-4 cups vegetable oil (to fry)
-2 green peppers, cut into small pieces

Directions:
In saucepan, combine 1 1/2 cups of water, vinegar, sugar, pineapple juice, and food colouring. When boiling, turn off heat. Combine 1/4 cup of cornstarch with1/4 cup of water, slowly stirring into saucepan. Stir until mixture thickens. Combine flour, 2 tbs vegetable oil, 2 tbs cornstarch, salt, pepper, and egg. Add 1 1/2 cups of water gradually to make batter smooth. Blend thoroughly. Add chicken pieces and stir until chicken is coated well. Heat oil in skillet to 360 degrees F. Fry chicken pieces in oil for 10 minutes or until golden. Rmove chicken and drain on paper towels. when ready to serve, layer green peppers, pineapple chunks, and chicken pieces on a platter. Pour sweet and sour sauce, still hot, over top. Enjoy.