Serves: 4
Total Calories: 1,344
Cut chicken into 1/2 -inch cubes.
In a small bowl, blend flour, water, 2 tablespoons of the soy sauce and baking powder until smooth. Add chicken and toss until well coated.
In a wok or large heavy skillet over medium heat, heat oil to about 360°. Add a few pieces of coated chicken at a time and fry for 3 to 4 minutes or until golden, turning occasionally. Drain on paper towels, then transfer to a platter keep warm.
Remove all but 2 tablespoons of the oil. Add carrots, onions, green pepper, gingerroot and garlic. Saute over medium-high heat for 10 minutes or until golden. Add pineapple.
In a small bowl, mix reserved pineapple juice, chicken broth, jelly, remaining 3 tablespoons soy sauce, vinegar, cornstarch, sugar, salt and red pepper until smooth. Stir into vegetable-pineapple mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened and glossy. Pour over chicken and serve immediately with rice.
This Polynesian Chicken Tempura recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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