Serves three to four

ChowTime Batter

flour
cornstarch
baking powder
water

Procedure

50% flour to 50% cornstarch. Use enough water to make a light batter, about the consistency of pancake batter. For every cup of flour used, sprinkle one heaping tablespoon of baking powder over the batter and let rest for about 5 minutes without mixing or folding. Your batter is ready to use.

If you prefer a crispier batter, reduce the amount of cornstarch. 60% flour to 40% cornstarch, or perhaps even a 70% to 30% ratio. If you add a little too much water, thicken with a bit of flour. Batter stores well in the refridgerator.

Chicken

1 whole deboned chicken 3 1/2 lbs (or 4 large chicken breasts)
1 whole fresh pineapple
1/2 cup macadamia nuts

Procedure

Preheat deep fryer to 375 F. Dip chicken in batter, using tongs lower chicken pieces gently into the hot oil. Hold with tongs for approximately 15 seconds and release into the oil. Cook chicken for 7-10 minutes turning occasionally. The batter will be golden, but not brown, when cooked. Place cooked chicken on paper towels to drain excess oil.

Finely chop macadamia nuts and toss in a dry frying pan until fragrant. Peel and slice pineapple into rings or other desired shape. Garnish your platter with lettuce leaves, lemon slices, whatever you prefer.

Cut chicken into chunks and lay on your platter. Garnish chicken with fresh pineapple slices and roasted macadamia nuts. Serve.