Sweet and Sour Chicken 2

Sweet and Sour Chicken Sweet and Sour Chicken 5 chicken breasts, cubed Flour Vegetable Oil 2 Tbsp cornstarch 1 cup light brown sugar 2 Tbsp soy sauce 2/3 cup white vinegar 1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple) 1/4 cup green bell pepper, chopped (I usually use more) Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan. Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper. Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.