2 whole chicken breasts, skinned, boned and cut up
2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
2 garlic cloves, chopped
2 c. plus 2 tbsp. salad oil
3 med. onions, cut up
3 carrots, diagonally sliced
1 green pepper, cut in chunks
1 lg. pineapple chunks in juice

BATTER:

3/4 c. all-purpose flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking powder
3/4 c. water

SAUCE:

1/2 c. pineapple juice
1/2 c. chicken broth
1/2 c. brown sugar
1/4 c. water
2 tbsp. cornstarch
3 tbsp. vinegar
3 tbsp. ketchup
2 tbsp. soy sauce

Combine chicken chunks, soy sauce, cornstarch and salt. Set aside. In large skillet, heat 2 tablespoons oil. Add onions, carrots, green pepper and garlic. Stir fry 3 minutes. Add pineapple and stir fry 2 minutes.

Combine sauce ingredients and add to vegetables. Simmer until vegetables are tender and sauce has thickened. Combine batter ingredients until smooth. Heat remaining oil to 365 degrees. Add chicken to batter and toss to mix. Cook a few pieces of chicken at a time until golden brown. Keep cooked chicken pieces warm in 200 degree oven. Serve vegetables over rice with chicken pieces on top.