2 whole boneless chicken breasts (1 to 1 1/4 lbs.), skinned and boned, cut into 1/2 inch chunks
2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
2 c. plus 2 tbsp. cooking oil
3 med. onions, cut into eighths
3 med. carrots, diagonally sliced
1 lg. green pepper, cut into 1 inch chunks
2 garlic cloves, chopped
1 med. can pineapple chunks, drained (reserve juice for sauce)

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

In medium bowl, combine soy sauce, cornstarch and salt; stir until well mixed. Add chicken and toss until well coated; set aside.

In a large skillet, heat 2 tablespoons oil. Add onions, carrots, green pepper and garlic; cook stirring quickly and rapidly (stir fry) over medium high for 3 mouths. Remove vegetables. To the same skillet add pineapple and stir fry for 2 minutes. Add pineapple to vegetables. Wipe out skillet and set aside.

In medium bowl, combine batter ingredients. Blend with fork until smooth. In a large saucepan, heat remaining oil to 365 degrees F. on deep fat thermometer. Add chicken to the batter and toss until well mixed. With a spoon drop a few chicken pieces into hot oil, cook for 4 to 5 minutes until crisp and brown. Remove chicken with slotted spoon to shallow dish or serving platter; keep warm in a 200 degrees F. oven. Cook remaining chicken, keep warm.

To the large skillet, add all sauce ingredients. Heat the sauce to boiling, stirring constantly until thickened and sugar is dissolved. Add vegetables and pineapple to sauce and cook 1 to 2 minutes more until heated through. Pour sauce and vegetables over chicken. Serve immediately with rice, if desired. Makes 4 to 6 servings.