Ingredients:

Main:

• 1 three pound chicken, cut up
• 1cup water
• 1cup buttermilk
• 1 egg
• 1 cup flour
• Vegetable oil

Sauce:

• 1 can pineapple chunks in juice ( not sugar syrup- read label)
• 1 green pepper, cut into chunks
• 1/4 cup white vinegar
• 2 TB cornstarch dissolved in a bit of water
• 1 TB soy sauce
• Rice

Recipe:

1. Cook chicken pieces in water until tender. Cool. Remove from bones and cut into large chunks.
2. Beat egg in medium bowl. Add buttermilk and blend. Wisk in flour. Add buttermilk gradually until mixture resembles pancake batter.
3. Dip chicken chunks into batter and fry in vegetable oil until golden brown. Drain on paper towels.
4. In saucepan place pineapple and its juice, pepper, vinegar and soy sauce. Add cornstarch mixture and cook until thickened.
5. Place chicken on platter and pour sauce over. Serve with rice.

Note:

I often place an order for chicken fingers at the local Chinese restaurant. Make the sauce and you’re all set!