3/4 cup all-purpose flour
16 oz. boneless chicken tenders
1/4 teaspoon baking powder
2 T dry sherry
3/4 cup water
2 cloves garlic, flattened
2 T soy sauce
2 t. cornstarch
2 cloves garlic, minced
¼ cup + 2 T pineapple juice (from can)
1/4 cup honey
1 cup matchstick carrots
4 T soy sauce
1 can pineapple chunks, drained
2 tablespoons cider vinegar
1 green pepper, sliced
2 tablespoons molasses
½ large onion, sliced into chunks
1 cup baby corn, drained
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In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic.
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In a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons pineapple juice, dry sherry, minced garlic, and cornstarch; set aside.
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Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter.
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In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F.
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Remove chicken from flour batter, allowing excess to drain off.
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Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden.
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Drain on paper towels
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Pour off hot fat; stir-fry peppers, onions and carrots; set aside
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Set wok on medium-high heat. Stir honey-soy mixture; add to the wok
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Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
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Return cooked chicken, vegetables, and pineapple to wok; heat through. Toss chicken and veggies to coat thoroughly with sauce.
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Add ¼ cup pineapple juice or enough to thin sauce out slightly. Serve chicken and sauce over bed of rice