2 1/2 - 3 lb. broiler fryer chicken, cut up
1 egg, slightly beaten
1 tbsp. cornstarch
2 tsp. soy sauce
1 tsp. salt
Dash of pepper
1 green pepper
Vegetable oil
1/2 c. flour
1/2 c. water
1/4 c. cornstarch
1 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 tbsp. vegetable oil
2 tsp. soy sauce
1/2 tsp. salt
1 clove garlic, minced fine
1/4 c. cornstarch
1 c. cold water
1 (8 1/4 oz.) can pineapple chunks, drained

Remove bones and skin from chicken; cut chicken into 1" pieces. Mix egg, 1 tablespoon cornstarch, 2 teaspoon soy sauce, 1 teaspoon salt and the pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate 20 minutes. Cut green pepper into 1" pieces.

Heat vegetable oil (1 1/2") in wok to 350 degrees. Mix flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir chicken into batter until well coated. Fry about 15 pieces at a time until light brown, turning frequently. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken, all at once time until golden brown, about 1 minute. Drain on paper towel.

Heat sugar, chicken broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt and the garlic to boiling in 2 quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in green peppers and pineapple. Heat to boiling; pour over chicken. May be served over rice. 6 servings.