Sweet and Sour Chicken or Pork

2 pounds pork boneless top loin or 2 pounds chicken breasts for tenders
vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup water
1/2 teaspoon salt
1 large egg
1 can pineapple tidbits in syrup, drained, syrup reserved.
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Cut meat into 3/4 inch pieces.  Heat 1 inch oil in pan or use deep fryer.

Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth.  Stir meat into batter until well coated.

Add meat pieces, one at a time into oil.  Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown.  Drain on paper towels, keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup.  Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, and garlic to boiling.  Reduce heat. Cover and simmer about  minutes. 

Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

You can add the meat into the sauce and serve with rice, or put the meat on the rice and add the sauce