Mix

• ½ cup flour
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon salt

Add

• ¾ cup water

Stir until batter is the consistency of a smooth thin stream. Dip bite-size chicken pieces into batter, then fry in hot oil, a few at a time, for 5 minutes. Drain on paper towel and set aside.

Blend

• ¾ cup ketchup
• ¼ cup white vinegar
• 3 tablespoons sugar
• Liquid from one can of pineapple chunks

Pour mixture into pre-heated wok or skillet, and bring to a boil over high heat.

Add

• 1 large onion, chopped,
• 1 green pepper, chopped

Return to boil.

Stir In

• 1 tablespoon cornstarch; dissolved in
• 2 tablespoons water

Add

• 1 can of drained pineapple chunks

When the sauce returns to a boil and thickens, stir in the chicken and serve immediately.

Glenda’s Secrets of Success

1. For a healthier version, simply stir fry the chicken instead of battering and frying it.
2. Since the chicken gets mushy as soon as you add it to the sauce, you can just serve the sauce on the side. It will also keep for days in the refrigerator.

If animals weren’t meant to be eaten, why are they made of MEAT?