In a medium-mixing bowl stir together flour, baking powder, 3/4 C. water, 2 Tbs. soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 Tbs. soy sauce, vinegar, molasses, 2 Tbs. 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 until golden. Drain on paper towels. Pour 1 Tbs. 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 until crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir until 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.