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1
To make the batter, sift the flour, baking powder, and salt into a large bowl.
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2
Make a well in the center, add 1/2 cup of the beer, and whisk, gradually adding the remaining beer.
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3
Let stand for 30 minutes.
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4
To make the sauce, stir the stock, soy sauce, vinegar, ketchup, honey, and ginger in a small saucepan over low heat until the honey is melted.
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5
Stir in the dissolved cornstarch and bring to a simmer.
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6
Cook, stirring often, until just thickened.
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7
Set aside.
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8
Preheat the oven to 200F (95C).
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9
Fill a wok halfway with oil.
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10
Heat to 350F (180C).
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11
Place the flour in a bowl.
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12
In batches, toss the chicken in the flour, then coat in the batter and add to the hot oil.
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13
Deep-fry about 3 minutes.
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14
Transfer the chicken to a baking sheet lined with paper towels and keep warm in the oven.
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15
Pour all but 2 tbsp oil from the wok and return to high heat.
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16
Add the cashews and stir-fry for 30 seconds.
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17
Transfer to the baking sheet.
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18
Add the red pepper to the oil and stir-fry 2 minutes, or until crisp-tender.
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19
Add the scallions and pineapple and stir-fry for 1 minute.
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20
Pour the sauce into the wok, add the chicken and stir until coated.
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21
Transfer to a serving platter, sprinkle with cashews, and serve hot.
