New Meal Monday: Sweet and Sour Chicken

for weeks I've been craving chinese food.  Apparently Nick was on the same page.

last time camping we made FANTASTIC sweet and sour foil dinners.  this week we decided to try our hand at the real stuff.

Nick said he'd make the batter if I'd do the frying.  He mixed, i fried, we did and we did good.

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Sweet and Sour Chicken
Servings: 8
1 (8 ounce) can pineapple chunks, drained
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
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

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.
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.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.