Sweet and Sour Chicken

1 16oz. whole tomatoes
½ cup plum jelly
¼ cup cider vinegar
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. instant chicken bouillon

Batter:
½ cup water
½ cup flour
1/3 cup cornstarch
1 tsp. salt
1/8 tsp. garlic powder

1 whole boneless chicken breast, skinned, cut into 1 to 1½” pieces
Oil for frying
1 large green pepper, cored, seeded and cut into 1” pieces
4 green onions, cut into 1” pieces
1 8oz. can pineapple chunks, drained
Hot cooked rice

Drain tomatoes, reserving ¼ cup juice. Cut up tomatoes and set aside. Blend
reserved juice, plum jelly, vinegar, sugar, 1 tbsp. cornstarch, soy sauce,
and bouillon in small bowl. Set aside.

For batter, blend all the ingredients in small bowl. Add chicken. Stir to
coat. Heat 2 to 3” oil in large saucepan to 350°. Remove several chicken
pieces from batter with slotted spoon. Fry in hot oil 3 to 4 minutes
or until lightly golden brown. Drain on paper towels. Repeat with
remaining chicken.

Discard oil, reserving 2 tbsp. in saucepan. Add green pepper and onions. Stir
fry over medium high heat about 3 minutes or until tender. Stir in tomato
juice mixture. Heat to boiling, stirring constantly. Continue to boil 1 minute,
stirring constantly. Stir in pineapple chucks, chicken and tomatoes.
Cook 1 to 2 minutes longer.

Serve with rice.

Makes 3 to 4 servings