2 frying chickens, parted out
1/2 cup Seasoned flour
1/3 cup Salad oil
1/4 teaspoon Black pepper
1 20 ounce can pineapple slices
1 cup chicken broth
1 cup sugar
3/4 cup cider vinegar
1/4 teaspoon ginger
2 tablespoons cornstarch
1 tablespoon soy sauce
Preheat oven to 350°. Divide chicken legs into thigh and drumstick, and halve chicken breasts. Dredge them in seasoned flour and brown in hot oil. Put into roasting pan, skin side up.
While chicken is browning, make sauce. Drain pineapple juice into a 2-cup measure; add enough chicken broth to make 1-1/4 cups. Boil this with the sugar, vinegar, ginger, cornstarch and soy sauce for two minutes. Pour sauce over chicken. Bake uncovered 30 minutes; arrange pineapple slices over chicken, as well as rings from a sliced green bell pepper. Bake an additional 30 minutes; serve with boiled rice.