1 chicken cut up
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper
Vegetable oil
1/4 c. flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1 cut up green pepper
Pineapple

Place cut up chicken in shallow glass or plastic dish. Mix 1 tablespoon oil, egg, 2 tablespoon cornstarch, 1 teaspoon salt, soy sauce and white pepper; pour over chicken. Turn chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade and reserve marinade.

Heat oil (1 1/2 inches) in wok to 350 degrees. Mix marinade, flour and rest of ingredients. Dip chicken pieces one at a time into batter. Fry in wok until light brown. Drain on paper. Increase oil temperature to 375 degrees. Fry one at a time until golden brown turning once. Drain.

Place chicken into glass baking dish. Pour Sweet and Sour Sauce over top. Place green pepper and pineapple atop of chicken. Bake at 350 degrees for 30 minutes.

SWEET AND SOUR SAUCE:

2 1/2 c. pineapple juice
1 c. sugar
2 tbsp. cornstarch
1/2 c. vinegar
2 tbsp. soy sauce
1/2 tsp. ginger

Combine ingredients in saucepan. Heat and boil 2 minutes stirring constantly.