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1
In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes.
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2
Remove and discard garlic.
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3
Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside.
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4
Rinse chicken; pat dry.
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5
Cut chicken into 1 1/2x1/2-inch strips.
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6
Add to flour batter.
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7
In a wok or 2-quart saucepan heat 2 inches of oil to 350 degrees.
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8
Remove chicken from flour batter, allowing excess to drain off.
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9
Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden.
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10
Drain on paper towels.
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11
Pour 1 tablespoon cooking oil into a large skillet.
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12
(Add more oil as necessary during cooking.)
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13
Preheat over medium-high heat.
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14
Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender.
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15
Arrange broccoli around the edge of a serving platter; keep warm.
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16
Stir honey-soy mixture; add to the skillet.
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17
Cook and stir till thickened and bubbly.
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18
Cook and stir for 1 minute more.
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19
Return cooked chicken to skillet; heat through.
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20
Pour chicken and sauce into center of broccoli-lined serving platter.
