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1
Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
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2
Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
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3
Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
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4
After it is almost smoking, lower the heat slightly.
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5
Then dip the pieces of chicken into the batter and cover them in the batter.
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6
After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
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7
It's acceptable to do the chicken in batches instead of all at once.
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8
Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
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9
Drain all but roughly 1 tablespoon of oil from the wok.
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10
Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
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11
Remove the vegetables from the wok with a slotted spoon and set them aside for now.
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12
Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
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13
Bring the wok to a boil and stir the sauce until it is thick and clear.
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14
Cook it for about 1 minute, then return the chicken and vegetables to the wok.
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15
Cook all of this for 1-2 more minutes, and then serve with rice or noodles.
