Sweet and sour sauce with chicken tempura

• 18 oz orange pineapple blend juice / I use dole
• 2/3 cup sugar
• 3/4 cup white vinegar
• 2/3 cup ketchup
• 2 tsp ginger powder
• 3 tbsp soy sauce
• 1 lb boneless skinless chicken breast cut into 1" cubes. Set aside
• 2 tsp salt
• 2 cup water
• 1 1/4 cup corn starch
• 3 tbsp vegetable oil
• 1 1/4 cup flour
• 1 tbsp each of baking powder, onion powder and garlic powder.

1. Simmer sauce
2. In sauce pot add all the sauce ingredients and first cook on medium for 10 minutes.
3. Keep stirring so bottom won't burn.
4. Then set to simmer for another 10 minutes keeping an eye on so not to burn.
5. Take 1 tablespoon of sauce out and set aside.
6. Take 1 tablespoon cornstarch and add to bit of sauce.
7. Mix until smooth then add to pot of sauce.
8. This will help thicken sauce.
9. In separate bowl add all the batter ingredients and mix well.
10. Let sit while you heat up a large pan of oil.
11. Drop chicken in batter, gently shake off excess and drop into oil.
12. Cook chicken in several batches and fry 3-4 minutes each side until golden
13. Drain chicken on paper towels.
14. Set out your sauce and dip away.
15. You can serve with rice steamed with diced onions and peppers.
16. ENJOY
17. Recipe by taylor68too.

orange pineapple, sugar, white vinegar, ketchup, ginger powder, soy sauce, chicken, salt, water, corn starch, vegetable oil, flour, baking powder

Taken from cookpad.com/us/recipes/360136-sweet-and-sour-sauce-with-chicken-tempura (may not work)