Spiced Chicken Fingers with Sweet-Sour Sauce

• Canola oil, to cook
• 1 small onion, roughly diced
• 1/2 tablespoon minced ginger
• 1 medium carrot, peeled, roughly diced
• 1 small pineapple, peeled, roughly diced
• 2 cups pineapple juice
• 1/2 cup rice vinegar
• 2 cups rice flour
• 1/2 tablespoon paprika
• 1/4 tablespoon cayenne
• 2 tablespoons white sesame seeds
• 1 quart cold soda water
• 4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
• Salt, to taste

1. In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes.
2. Season and add the pineapple, juice and vinegar.
3. Cook until pineapple is soft, about 5 minutes.
4. Puree mixture and check for seasoning.
5. In another sauce pot filled 1/3 full of oil, heat to 350 degrees.
6. In a bowl, mix together the flour, paprika, cayenne and sesame seeds.
7. Whisk in the soda until a pancake batter consistency is achieved.
8. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes.
9. Season with salt.
10. PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese.
11. Place fingers on a plate around a small bowl of dipping sauce.
12. Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

canola oil, onion, ginger, carrot, pineapple, pineapple juice, rice vinegar, rice flour, paprika, cayenne, white sesame seeds, cold soda water, chicken breasts, salt

Taken from www.foodnetwork.com/recipes/spiced-chicken-fingers-with-sweet-sour-sauce-recipe0.html (may not work)