Pineapple Chicken

1 pound (16-ounces) boneless, skinless chicken breasts, cut into bite-size pieces

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To ensure good results when deep frying foods like chicken, choose oils with a high smoke point, like peanut, safflower or canola oils. (A smoke point is the temperature at which oil begins to breakdown and smoke.)

3 scallions cut into 2-inch lengths

3 cloves garlic, minced

1 green bell pepper, seeded and cut into 8 strips

1 red bell pepper, seeded and cut into 8 strips

2/3 cup fresh pineapple chunks

1 (15-ounce) can whole straw mushrooms, drained

1 (15-ounce) can stir fry corn, drained

For the batter

cup all-purpose flour

cup corn starch

1 cup water

1 teaspoon baking soda

For the sauce

cup ketchup

teaspoon Thai sweet chili sauce, optional (I like Mae Ploy brand)

cup pineapple juice or water

1 tablespoon rice wine

1 tablespoon plum sauce

1 teaspoon Worcestershire sauce

1 teaspoon oyster sauce

1 teaspoon soy sauce

teaspoon rice vinegar

Pinch white pepper

1 tablespoon corn starch

Canola, safflower, or peanut oil

For the batter:

In a large bowl, mix the batter ingredients. Add the chicken to the batter; let stand 10 minutes. For the sauce: In a small bowl whisk cup of the water or pineapple juice with cornstarch; set aside. Combine the remaining sauce ingredients in a small saucepan and simmer until hot over medium-low heat. When mixture is hot, stir in the cornstarch mixture, and cook until thickened.(If mixture is too thick, add a little more water or pineapple juice to thin.)

While sauce is cooking, fry chicken:

Pour oil into a large heavy skillet to a depth that comes halfway up the sides of the pan; heat oil to 375 degrees. Lift chicken pieces, one piece at a time, from batter, allowing excess batter to drip back into the pan. Working in batches, deep fry chicken, until cooked through, about 4 minutes. (Do not crowd chicken in the pan. Frying too many pieces at one time will cause the temperature of the oil to drop.) Remove chicken to a paper-towel lined plate to absorb excess oil.

For the rest: Drain oil from skillet and wipe clean with a paper towel. Place 2 tablespoons oil in the skillet and heat over medium heat. Cook garlic and scallions until soft. Add peppers and cook until crisp/tender, about 5 minutes. Add sauce to pan and cook for 1 minute more. Stir in mushrooms, corn, and pineapple and cook until heated through. Gently add chicken, stirring lightly to coat. Serve with rice.

Makes 4 servings.