Ingredients:
2 lbs boneless skinless chicken breasts
2 cups all-purpose flour
2 tablespoons cornstarch
3 teaspoons baking powder
2 tablespoons vegetable oil
salt and pepper
1 cup pineapple juice
1/2 cup water
2 tablespoons soy sauce
1/2 cup brown sugar
3 tablespoons vinegar
3 tablespoons cornstarch
1/4 teaspoon powdered ginger
Directions:
Cut chicken into small thin strips.
Lightly salt and pepper these before battering.
For the batter, mix all ingredients together and add enough cold water to make it smooth and thick. (It should resemble pancake batter).
Dip chicken pieces into batter and deep fry until lightly golden brown.
For the sauce, mix all ingredients together and heat over medium heat until thickened, about 5-6 minutes.
Pour sauce over chicken and serve with thinly sliced onion, bell pepper, carrot, and pineapple chunks.
Note: The vegetables can be added to the sauce after it has been cooked. I like to put mine on the cooked chicken and then pour the sauce over it. I love the crunch the raw veges give to the dish.
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.