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1 1/2 cups flour
1 1/2 cups cornstarch
3 egg whites
1/3 cup olive oil
1 1/2 cups water, or enough to make a little thicker than a cake batter
3 tablespoons vegetable oil
1 onion, quartered
1 green bell pepper, quartered
1 20-ounce can pineapple chunks
1/3 cup sugar
1/3 cup white vinegar
1 1/2 tablespoons chicken bouillon granules
2 tablespoons soysauce
1 tablespoon cornstarch
1 tablespoon water
1 tomato, quartered
2 tablespoons ketchup
Cut chicken into bite size pieces and marinade for 10 minutes or overnight. Drop into batter and coat well. Drop battered chicken pieces into hot oil and fry until golden brown. Drain on paper towel. At this point you can freeze for later in a freezer bag or fry it again to eat with your meal. For the sauce heat oil in a large skillet or wok and add onion and green pepper to saute for a minute or two. Stir in next five ingredients. Combine cornstarch and water together in a small bowl and stir until there are no lumps. Add it to the wok and mix in tomatoes and ketchup, cook until mixture starts to thicken. Enjoy!