Sweet and Sour Chicken

I found a sweet and sour pork recipe a while ago, and then tweaked and changed it to my liking.

4 boneless skinless chicken breasts
Cooking oil
Rice

Sauce
1 8 ounce can pineapple chunks (with juice)
1/3 Cup of granulated sugar
1/4 cup white vinegar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon (or one cube) instant chicken bouillon

Breading
1 beaten egg
1/4 Cup cornstarch
1/4 Cup all-purpose flour
1/4 Cup of water
1/8 teaspoon black or white pepper
1/8 Teaspoon garlic powder (optional)

1. Cut meat into small pieces (make size to your liking, but no bigger than 3/4 inch cubes).
2. Heat cooking oil in deep skillet to 365 degrees Farenheit.
3. Cook rice.
4. In medium bowl combine breading ingredients and stir until smooth.
5. Dip chicken pieces in batter mix.
6. Fry chicken in hot oil (about one quarter of the batch at a time) for 3-4 minutes on each side, or until batter is golden.
7. Drain on paper towels.
8. While chicken is cooking, get out medium sauce pan.
9. Drain pineapple, reserving the juice.
10. Add enough water to the juice to equal 1 1/2 cups of liquid.
11. Stir in sugar, vinegar, and 2 tablespoons of cornstarch, soy sauce, and bouillon.
12. Make sure mixture is well blended.
13. Heat over low-medium heat until sauce begins to thicken.
14. Be sure to stir occassionally so the sauce does not burn.
15. Once sauce is thickened, add pineapple chunks.
16. Serve chicken and sauce over rice.

**for a heavier meal, stir fry vegetables like carrots, onions, peppers, water chestnuts, etc, and mix with chicken and sauce.