2 c. chicken
2 green peppers
4 slices pineapple
1 lg onion
Corn starch
Baking soda
Flour, all purpose
Cooking oil
Egg yolk
Salt
White vinegar
Sugar
Ketchup
Soy sauce
Rice

MARINADE:

1 tsp. salt
1 tbsp. corn starch
1 tbsp. cold water
1 egg yolk

DIP SAUCE:

1/3 c. flour
1/4 c. corn starch
1/4 tsp. baking soda
1/2 c. water

SWEET AND SOUR SAUCE:

3 tbsp. white vinegar
4 tbsp. sugar
4 tbsp. tomato ketchup
4 tbsp. cold water
1 tbsp. corn starch
3 tbsp. soy sauce

Cook rice ahead of time. Cut chicken into 3/4 inch cubes. Marinate chicken for at least 1/2 hour. Cut pepper and onion into small pieces. Cut pineapple slices into 6 pieces. Set ingredients aside. Heat oil. Dip chicken into batter and deep fry until light brown and done. Drain.

Sauce for chicken: Heat 2 tablespoons oil in wok. Stir fry the green peppers, onion and pineapple until tender. Stir in sweet and sour sauce and heat until thickened. Add the cooked chicken, mix well and serve immediately.

Rice: Heat 2 tablespoons oil in wok. Stir fry onions and green peppers until tender. Add rice and mix together. Add soy sauce from bottle until rice is thoroughly coated and brown. Heat until hot and remove. Pork or beef may be substituted.