2 eggs, beaten well
6 tbsp. flour
2 tbsp. milk
1 tsp. salt
1 1/2 lbs. boneless chicken
3 c. oil
1/4 c. brown sugar
2 tbsp. cornstarch
1 (8 oz.) can tomato sauce
1/4 c. cider vinegar
1/4 c. light corn syrup
1 (20 oz.) can pineapple chunks, drained, reserve 1/2 c. juice
1/4 tsp. garlic powder
1/8 tsp. pepper
1 green pepper, cut in 1 inch sq.
1 sm. onion, sliced thin

Mix eggs, flour, milk and salt until smooth. Add chicken cut in 1 inch cubes, stir to coat. In a large skillet heat oil to medium-high. Using a slotted spoon, pick up chicken and drain excess batter off each piece. Fry for about 10 minutes until golden brown. Drain on paper towels. Repeat until all chicken is cooked.

Meanwhile, combine brown sugar and cornstarch in a saucepan. Add tomato sauce, vinegar, corn syrup, reserved pineapple juice, garlic powder and pepper. Cook and stir until thickened. Add green pepper, pineapple chunks, onion and fried chicken pieces. Simmer 10 minutes, covered. Makes 6 servings.