Trader Vic'S Pineapple Chicken

• 1 c. pineapple chunks
• 1/2 c. chicken stock
• 1/2 c. cornstarch
• 1/2 c. flour
• 1 tsp. salt
• 4 chicken breast halves, cut into pieces
• vegetable oil
• 2 eggs
• 1 - 2 garlic cloves, chopped
• 1/2 green pepper, seeded
• 1/4 c. grated carrot
• 1/4 c. vinegar
• 1/4 c. sugar
• 1/2-1 Tbsp. soy sauce
• 1 Tbsp. cornstarch dissolved in 1/8 c. chicken stock

1. Combine chicken 1/2 cup chicken stock, 1/2 cup cornstarch, flour, salt, and eggs; beat well.
2. Pour approximately 1-inch oil into wok.
3. Heat until almost smoking.
4. Dip pineapple and chicken into batter; cooking a few in heated oil at a time.
5. Drain pineapple and chicken pieces.
6. Pour off all but a thin coat of oil from wok.
7. Put garlic, pepper, and carrot into wok, and cook for 2 - 4 minutes.
8. Pour in vinegar, sugar, and soy sauce.
9. Bring to a boil.
10. Quickly stir in cornstarch and chicken stock mixture.
11. Cook one minute, stirring constantly.
12. Pour sauce over chicken and pineapple; serve.

pineapple, chicken stock, cornstarch, flour, salt, chicken, vegetable oil, eggs, garlic, green pepper, grated carrot, vinegar, sugar, soy sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052612 (may not work)