2 (8 ounce) cans crushed pineapple
3 cups sugar
1 (14 ounce) can diced tomatoes, undrained
1 cup white vinegar
1 large onion, finely chopped
1 large green pepper, finely chopped
2 Tablespoons soy sauce
1/2 teaspoon ginger powder
2 Tablespoons cornstarch
CHICKEN BALL BATTER
2 cups flour
2 cups cornstarch
1 Tablespoon baking powder
1 Tablespoon baking soda
1 Tablespoon sugar
2 2/3 cups cold water
oil (for frying)
3 1/2 pounds boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
seasoning salt (optional)
Drain pineapple, reserving the juice.
To make the Sauce:
In a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.
In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.
Bring to a boil and simmer for about 2 minutes, or until thickened.
Remove from heat; set aside to cool.
To make the chicken balls:
In a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.