4 boned and skinned chicken breast halves - cubed
1/3 cup cornstarch
2 eggs - beaten
2 tsp. salt
1 green pepper - chopped1 onion - minced
1 Tbls. vegetable oil
2/3 cup brown sugar, packed
1/3 cup white vinegar
1/4 cup catsup
2 Tbls. cornstarch
2 Tbls. soy sauce
20 oz. canned pineapple chunks in juice - drained, reserve juice
10 oz. jar maraschino cherries - drained, halved
-Combine chicken cubes, cornstarch, eggs, and salt in bowl.
-Refrigerate for 30 minutes.
-Deep fry chicken in 400� oil until brown.
-Drain fried chicken on paper towels. Set aside.
-In large saucepan, cook green pepper and onion in oil until brown.
-Add sugar vinegar, catsup, cornstarch, soy sauce, and pineapple
juice and simmer over medium heat until thick.
-Add pineapple, cherries, and fried chicken to saucepan.
-Stir until coated.
NOTES: Serve over rice.
