Sweet 'n Sour Chicken

4 boned, skinned chicken breast halves - cubed (I usually only use 2 halves. I've also used pork roast cut up into cubes.)
1/3 cup cornstarch
2 eggs - beaten
2 tsp. salt
1 med. green pepper - seeded, chopped
1 med. onion - minced
1 Tbsp. vegetable oil
2/3 cup packed brown sugar
1/3 cup white vinegar
1/4 cup ketchup
2 Tbsp. cornstarch
2 Tbsp. soy sauce
20 oz. can pineapple chunks - drained, reserve juice

-Combine chicken, cornstarch, eggs, and salt in bowl and refrigerate for 30 minutes.
-Deep-fry chicken in 400 degree oil until brown.
-Drain fried chicken on brown paper bags; set aside.
-In large saucepan, saute gree pepper and onion in oil until brown.
-Add sugar, vinegar, ketchup, cornstarch, soy sauce, and pineapple juice and simmer over medium heat until thick.
-Add pineapple and chicken to saucepan; stir until coated.
-Serve over rice.

(The original recipe calls for a 10 oz. jar of maraschino cherries - drained, cherries halved - to be added with the pineapple and chicken. The recipe is great without the cherries, so I'm sure it would be even better with them.)