Sweet & Sour Chicken

I wanted to make Sweet & Sour Chicken tonight, it is Valentines Day and my anniversary. I made the sauce more red than orange for the holiday. Make sure you add the water to the cornstarch before adding it to the sauce or you will not get the lumps out. My first time I added it straight to the sauce. I made this recipe a lower fat version as most recipes want you to deep fry the chicken but I have you cook it in only 2 tablespoons of oil. You could use a non stick spray for a lower fat version.

• 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
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
  
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 green bell pepper, cut into 1 inch pieces

Directions

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 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons cornstarch, salt and white pepper. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Saute chicken pieces in hot oil 10 minutes, or until golden. 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.