1 cup all-purpose flour 1/2 cup cornstarch 2 tsp salt 1/2 tsp msg 1 tsp baking powder 1 cup water 2 tsp vegetable oil 1 lb chicken breast, cut into 1/2-inch pieces 1 large green pepper, cut into 1-inch pieces 3 cups hot cooked rice
Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to 375 degrees, or until a 1-inch bread cube browns in 1 minute. (A deep fryer also works well.) While oil heats, prepare sweet-and-sour sauce.
In a small bowl, beat flour, cornstarch, salt, msg, baking powder, water, and 2 tsp. oil with an electric beater until smooth. Dip meat into batter with tongs; fry in hot oil, turning once, until golden brown. Drain; keep warm.
Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Serve meat and sauce over rice.
SWEET-AND-SOUR-SAUCE
1/2 cup packed brown sugar 4 tbsp cornstarch 16 oz can pineapple tidbits, drained (reserve syrup) 1/2 cup vinegar 4 tbsp catsup
In 2-quart saucepan, mix sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2 cups. Stir juice mixture, vinegar, and catsup into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Stir in pineapple. Keep warm over very low heat.