Put pepper pieces in medium saucepan and cover with cool water. Bring to boil and simmer for 4 minutes. Drain. Add pineapple to peppers and 1/4 cup of chicken broth. Bring to boil and reduce heat to simmer. Simmer for 10 minutes.

While pepper/pineapples are simmering , Heat deep fryer to 370 degrees with about 6 cups oil. Combine 1 1/2 cups cornstarch and flour in large bowl. Set aside. Combine egg, 1 TBLS oil and milk in small bowl. Dip chicken pieces in egg mixture. then coat in cornstarch and flour mixture. Cook battered chicken in hot oil in small batches until barely beginning to brown. Drain on paper towels.Continue until all chicken is lightly browned. Raise heat on deep fryer to 380 degrees. When oil has reached new temperature re-fry chicken pieces until golden brown. Drain chicken completely on paper towels. For sauce: Combine 3/4 cup chicken broth, 1/2 cup sugar, apple cider vinegar, soy sauce and 3 TBLS cornstarch in small saucepan. Cook over medium heat stirring contantly. Sauce will thicken quickly. Cook until thick and bubbly. Sauce will turn darker when it thickens.

Drain pepper/pineapple mixture. Put rice on service platter. Combine pepper/pineapple with sauce. Pour over rice. Put chicken on top of rice mixture or serve in separate bowl.

Serves 2 - 4