3 chicken breasts, skinned and boned
2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
2 c. plus 2 tbsp. salad oil
2 sm. onions, cut in eighths
3 carrots, diagonally sliced
1 lg. green pepper, cut in 1 inch chunks
20 oz. can pineapple chunks, reserve juice

Cut up vegetables; set aside. Cut chicken into 1/2 inch chunks. In small bowl, combine soy sauce, cornstarch and salt; stir until well mixed. Add chicken and toss until well coated.

BATTER:

3/4 c. unsifted 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

In medium bowl, combine batter ingredients. Blend with fork. In a wok or large sauce pan, heat 2 cups oil to about 365 degrees on a deep fat thermometer. Add chicken to batter and toss. With a spoon, drop a few pieces of chicken into hot oil, cook for 4 to 5 minutes until crisp and brown. Remove with slotted spoon. Keep warm in a 250 degree oven. Cook remaining chicken; keep warm. In a large skillet heat 2 tablespoons oil. Add onions, carrots, green pepper; cook stirring quickly over medium high heat about 3 minutes. Remove vegetables. Add pineapple to skillet, stir fry about 2 minutes. Add pineapple to vegetables. Add all sauce ingredients to the large skillet.

SAUCE:

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

Heat to boiling, stirring constantly until thickened. Add vegetables and pineapple to sauce, heat through. Pour sauce and vegetables over chicken. Serve with rice. Makes 4 to 6 servings.