'Jeff's Favorite' Sweet and Sour Chicken/ Chicken Nuggets

This is one of our favorite meals. It's also of the first I learned when we got married and we've been making it pretty consistently since. It takes a little more work than some, but is really yummy.

I copied and adjusted the recipe from all recipies.com

1. In a saucepan, combine 1/4 cups water, sugar, vinegar, reserved pineapple juice, ginger and red pepper flakes. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. I  use a splash guard to help keep from getting burned and to keep oil from getting on the stove. I use tongs to take them in and out. 
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

- I like to serve it with pineapple and bell pepper slices. You could add whatever veggies you like. 

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1/2 cups water, divided
• 1/4 Cup white sugar (OR HONEY)
• 1/3 cup distilled white vinegar
• 1 TSP fresh grated ginger
• - pinch of red pepper flakes
• 2-3 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• 2 1/4 cups self-rising flour (add 1/2 tsp salt and 1 1/2 tp baking powder) 

• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 
  
• 2 green bell pepper, cut into 1 inch pieces