Stir-Fried Sweet and Sour Chicken

Ingredients

• 2 tablespoons cornstarch 
• 1  eggs 
• 2  bell pepper green cut into 1 inch pieces
• 0.3 teaspoon ground pepper white
• 0.8 cup splenda® no calorie sweetener 
• 2 drops orange food coloring 
• 8 ounce pineapple chunks drained canned
• 0.5 teaspoon salt 
• 2.3 cups self-rising flour 
• 8  chicken breast halves boneless skinless cut into 1 inch cubes
• 1 quart vegetable oil for frying
• 2 cups water 
• 0.5 cup distilled vinegar white

Equipment

• frying pan
• paper towels
• sauce pan
• wok

Directions

1. In a saucepan, combine 1 1/2 cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup, and orange food coloring.
2. Heat to boiling. Turn off heat.
3. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
4. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg.
5. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly.
6. Add chicken pieces, and stir until chicken is well coated.
7. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden.
8. Remove chicken, and drain on paper towels.
9. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter.
10. Pour hot sweet and sour sauce over top.