1 lb. pork OR chicken, cut into 3/4 in. pieces
1 c. flour
1 tsp. salt
1 tsp. baking powder
3/4 - 1 c. water
1 20-oz. can pineapple chunks, reserve juice
1/2 c. sugar
1/2 c. vinegar
1 tsp. molasses
2 tsp. salt, divided
1 clove garlic, mined
2 tsp. soy sauce
2 carrots, thinly sliced on the diagonal
1 stalk celery, thinly sliced on the diagonal
1 med. green bell pepper, cut into bite sized chunks
1 small onion, cut into 3/4 in. pieces
2 Tbls. cornstarch
2 Tbls. cold water
3 c. hot cooked rice (brown OR white)
Heat oil in deep pot or fryer. Stir together flour, 1 tsp. salt, baking powder and water until a thick batter forms. Dip pork or chicken into batter and drop into hot oil. Fry 10 - 15 pieces at a time, turning 2-3 times until golden brown. Drain on paper towels.
Add enough water to pineapple juice to measure 1 cup. In a Dutch oven, wok or large skillet, heat juice mixture, vinegar, sugar, molasses, 1 tsp. salt, soy sauce, garlic, carrots, celery, onion, bell pepper to boiling; reduce heat. Cover and simmer until until onions begin to turn translucent and carrots are crisp tender. Mix 2 Tblsp. cornstarch and 2 Tblsp. cold water, stir into sauce. Add pork OR chicken. Heat to boiling, stirring constantly. Serve over hot cooked rice.
Do ahead tip: After frying pork OR chicken cover and refrigerate up to 24 hours. Re-heat, uncovered, in a 400 degree oven until hot, 5-10 minutes.