Chicken & Broccoli Stir Fry

3/4-cup all-purpose flour

1/4-teaspoon baking powder

3/4-cup water

2 tablespoons soy sauce

2 cloves garlic, flattened

1/4-cup honey

2 tablespoons soy sauce

2 tablespoons cider vinegar

2 tablespoons molasses

2 tablespoons water

2 tablespoons dry sherry

2 cloves garlic, minced

2 teaspoons cornstarch

12 ounces boneless, skinless chicken breast halves

Cooking oil for deep fat frying

1 tablespoon cooking oil

3 cups broccoli flowerets

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. Remove and discard garlic. 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. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.