Prepare a breading station by placing two cups of potato starch in one bowl, eggs and a dash of salt and pepper in a second bowl, and three cups of potato starch, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika in a third bowl.

Bread all the chicken before starting to fry because they fry very

quickly. Dredge the chicken in the first bowl, then in the egg

mixture, and then in the third bowl. Carefully place the breaded

chicken tenders on a tray or baking sheet in a single layer.

These chicken tenders need to be deep fried; use a chicken

fryer or a small saucepan to save on oil. Make sure your oil

is very hot before starting to fry. Fry the tenders for about

four minutes, then remove from the pan and place on a baking

sheet in a single layer.

To prepare the sauce, heat the oil in a saucepan and sauté

the onion and carrot for five minutes, stirring constantly. Add

the peppers and pineapple and stir to combine. After about one

minute, add the rest of the sauce ingredients and bring to a boil.

Add the chicken to the pot and stir, making sure all chicken

pieces get coated. For best results, serve immediately. If you want to make it in advance, reheat in the oven on a low

temperature.