Chinese style sweet and sour chicken

Chicken second courses

1 (8 ounce) can pineapple chunks, drained (juice reserved) ¼ cup cornstarch 1¾ cups water, divided ¾ cup white sugar ½ cup distilled white vinegar 2 drops red food color 2 drops yellow food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2¼ cups self-rising flour 2 tablespoons vegetable oil 2 tablespoons cornstarch ½ teaspoon salt ¼ teaspoon ground white pepper 1 egg 1½ cups water 1 quart vegetable oil for frying 2 green bell pepper, cut into 1 inch pieces