The Meat:
450g  skinless and boneless Chicken cut into pieces about 2cm thick and 3 -4cm long
The Sauce:
Ingredients:
- 3/4 cup white sugar
- Â Â 5 ml molasses
- 
1/3 cup white vinegar
- 
1 cup pineapple juice cup
- 
30ml soy sauce
- 
30ml ketchup
- Â 2 tablespoons cornstarch
- Â 2 tablespoons water
- Â 2.5 ml chili powder (optional)
- Â 5ml fresh ginger
Directions
Place the sugar, vinegar, pineapple juice, soy sauce, ketchup in a small sauce pan
Mix the cornstarch and water into a paste and to the saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Add a drop of food colouring (optional)
Tempura Batter
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
Directions:
1 Mix the dry ingredients.
2 Add water and mix well.
3 Use to coat chicken cubes.
4 Deep fry until a nice golden brown
5 Drain on paper towel