Sweet and Sour Chicken I

1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
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
2 cups water
1 quart vegetable oil for frying

In a saucepan, combine 1 1/2 cups water, sugar,
vinegar, reserved pineapple syrup, and orange food coloring.
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.
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 � F.
Fry chicken pieces in hot oil 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.