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Sweet and Sour Chicken

Sweet and Sour Chicken 2 1/2 cups chicken, cubed 1 egg, slightly beaten 1/4 cup cornstarch Oil for frying 2 cans ( 13.5 oz) pineapple chunks, drained (reserve syrup) 1 cup vinegar 1 cup sugar 1 medium green pepper, cut into 1 inch squares 1/2 cup water 4 Tablespoons cornstarch 2 teaspoons soy sauce 1 can (16 oz) small carrots, drained 3 cups hot white rice Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken, toss until all pieces are coated. Pour about 1-inch of oil in skillet and cook chicken pieces until cooked through and brown, approximately 4 minutes. Remove chicken to a paper towel lined plate and set aside.  Add water if needed to the reserved pineapple juice to measure 2 cups. Stir juice, vinegar, and sugar in a wok or large skillet.  Heat to boiling; stirring constantly. Stir in green pepper; heat to boiling. Reduce heat; simmer two minutes.  Blend water and 4 tablespoons corn starch; stir into wok or skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for one minute more. Stir in pineapple chunks, soy sauce, carrots, and chicken. Heat throughout. Serve over rice.