Szechwan Honey Garlic Chicken

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





1. 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.



2. 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.



3. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter.



4. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F.



5. Remove chicken from flour batter, allowing excess to drain off.



6. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden.



7. Drain on paper towels



8. Pour off hot fat; stir-fry peppers, onions and carrots; set aside



9. Set wok on medium-high heat. Stir honey-soy mixture; add to the wok



10. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.



11. Return cooked chicken, vegetables, and pineapple to wok; heat through. Toss chicken and veggies to coat thoroughly with sauce.



12. Add ¼ cup pineapple juice or enough to thin sauce out slightly. Serve chicken and sauce over bed of rice