Begin by combining 1 1/2 cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring this mixture to a boil over medium heat, then set aside.

Mix together 1/4 cup cornstarch and 1/4 cup water in a small bowl until smooth. Pour this into the sauce, stirring continuously, until it thickens slightly.

For the batter, combine the flour, 2 tablespoons of oil, 2 tablespoons of cornstarch, egg, salt, and white pepper in a large bowl. Gradually whisk in 1 1/2 cups of water to create a thick batter.

Add the chicken pieces to this batter, ensuring each piece is well coated.

Preheat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry the chicken pieces until they turn golden, which should take about 10 minutes. Once done, remove the pieces and drain them on paper towels.

Now, layer the green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour the hot sweet and sour sauce over the top.

Serve hot and enjoy the burst of flavors!