2 lb. boneless chicken
vegetable oil
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 c. cold water
1/2 tsp. salt
1 large egg
20 oz. can pineapple chunks in syrup, drained and syrup reserved
1/2 c. packed brown sugar
1/2 c. white vinegar
1/2 tsp. salt
2 tsp. soy sauce
2 medium carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 tbsp. cornstarch
2 tbsp. cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 c. hot cooked rice

Remove fat from chicken. Cut chicken into 3/4-inch pieces. Heat 1-inch oil in deep fryer or 4-quart Dutch oven to 360°F. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in a large bowl with hand mixer until smooth. Stir chicken into batter until well coated. Add chicken pieces to oil one at a time. Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, soy sauce, carrots and garlic to boiling in a Dutch oven; reduce heat. Cover and simmer about 6 minutes until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add chicken, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.