For the Sweet and Sour Sauce:

• 1 ½ cups water
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• ¾ cup white sugar
• ½ cup distilled white vinegar
• 2 drops orange food color
• ¼ cup cornstarch

For the Chicken:

• 2 ¼ cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 ½ cups water
• 8 skinless, boneless chicken breast halves – cut into 1-inch cubes
• 1 quart vegetable oil for frying
• 2 green bell peppers, cut into 1-inch pieces