Total Calories: 2,454
Cut meat into 1/2-inch chunks. Sauté with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.
In a medium bowl, combine Featherlight mix, baking soda, baking powder, salt, sugar and water to make batter. Set aside.
In a medium saucepan, sauté garlic, pepper, and carrot in 2 tablespoons of hot oil for 2 minutes. Turn off heat and remove vegetables to a bowl.
Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually. In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together. Add to boiling sauce, stirring vigorously. Cook until clear. Remove from heat and add vegetables.
Heat oil in a deep pan or fryer to 365°F (about medium-high on stove-top).
Dip meat into batter and then drop individual pieces into the hot oil. Fry until browned, turning once. Place in a bowl that has been lined with paper towels.
Serve chicken with sauce and rice.
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