Sweet and Sour Chicken

2 lbs. chicken tenders (about 8)
1 cup flour
1/2 cup corn starch
1 egg
1/2 cup milk
Salt and pepper to taste

1 16 oz. can pineapple chunks, drained, with pineapple juice reserved
1 red bell pepper
1/2 large onion
6 Tbls. rice wine vinegar
5 Tbls. brown sugar
1/2 cup chicken stock
6 tsp. corn starch mixed with 6 tsp. water
1 tbls. grated ginger

Cut chicken into bite sized pieces, mix 1/2 c. corn starch and all of the flour together season with salt and pepper. Beat egg into milk. Dredge chicken pieces in flour and shake off excess, dip into milk mixture, and back into flour.

Shallow fry chicken in vegetable oil until golden brown and cooked through. Do not overcrowd the pan. Remove chicken and allow to drain on a cooling rack so that the bottom of each piece does not get soggy. (You may also place the chicken on the center rack in your oven, set to broil, on the cooling rack to keep hot and crispy)

Saute the onions and peppers until crisp tender (about 2 minutes). Lightly fry the pineapple for 2 minutes. Add all of the liquid (pineapple juice, vinegar, chicken stock), sugar, and ginger to the pan and scrape up any brown bits on the bottom. Bring to a boil, reduce to simmer and add your corn starch slurry. Allow to thicken. Remove from heat. Serve chicken with the sauce over rice.