Mandarin Chicken

• Tempura Batter
• 2 boneless skinless chicken breasts
• 1 cup flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2/3 cup ice water
• 1 egg
• yellow food coloring
• ice cube
• Sauce
• 1 (14 ounce) can whole tomatoes, quartered
• 1/2 cup cider vinegar
• 1/2 cup chopped onion
• 1 dash cayenne pepper
• 1 cup sugar
• 1 slice fresh gingerroot
• 1/2 cup crushed pineapple
• 1/2 cup chopped green pepper
• 1 tablespoon soy sauce

1. Tempura Batter:
2. Chop chicken into bite size pieces.
3. Sift together dry ingredients.
4. Beat egg slightly and mix with ice water to which a few drops of yellow food coloring have been added.
5. Add flour mixture and stir only until blended.
6. Float ice cubes in batter, dip chicken and fry in deep fryer.
7. Drain on paper towels.
8. Sauce:
9. Combine all ingredients.
10. Bring to boil, simmer 20 minutes, covered.
11. Thicken with cornstarch and water paste.
12. Cover chicken with sauce.
13. Serve over rice.

batter, chicken breasts, flour, cornstarch, baking powder, baking soda, sugar, salt, water, egg, yellow food coloring, sauce, tomatoes, cider vinegar, onion, cayenne pepper, sugar, gingerroot, pineapple, green pepper, soy sauce

Taken from www.food.com/recipe/mandarin-chicken-385426 (may not work)