1 tbsp. oil
1 c. pineapple juice
1 tbsp. cornstarch, dissolved in 2 tbsp. water
3 tbsp. vinegar
1 tbsp. soy sauce
1/2 c. brown sugar
1/4 c. ketchup
3 green peppers, chunked
1 c. pineapple chunks
1/2 c. cherries and 3/4 c. sweet pickles (optional)

B:
5 lbs. frying chicken, cut into pieces or 4 chicken breasts, boned
1 egg, beaten with 2 tbsp. water
flour for dredging
Bread crumbs for final coating
Vegetable oil for frying

C:

Other meat options are pork cutlets or turkey breasts; treat same as chicken in cooking.

In good deep saucepan, combine all, except pineapple, pickles, cherries, cornstarch, and water. Cook slowly about 10 minutes, then bring to full boil and slowly add dissolved cornstarch. Cook until clear; reserve.

If using fryer chicken, it is not necessary to bone. Using hammer, cleaver and chopping board, cut into small pieces. 2 fryers will give 40 pieces. If using breasts, bone and save bones by freezing for soup stock later on. Cut into serving pieces. Dredge chicken in flour; dip into egg, then into crumbs and fry until golden brown; season. Serve with hot rice, chicken, and nice side dish of sauce.