CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)

1 lb chicken parts
FOR THE MARINADE:
1/2 tsp Salt
1/2 tsp Sugar
1 tsp Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped
FOR THE BATTER:
1 large Egg
1 tbsp Water
2 1/2 tbsp Flour
3 tbsp Cornstarch
2 cups oil (for deep frying)
FOR THE SAUCE:
1 (8 oz.) can chunk style pineapple, drained (reserve juice)
1/2 cup water
1/2 tbsp catsup
1 tbsp rice vinegar
1 1/4 tbsp sugar
dash of salt
1 stalk celery, Cut into 1 1/2-inch pieces; then, cut lengthwise into strips, julienne style
1 tsp cornstarch for thickening
2 tsp cold water for thickening

TO PREPARE THE CHICKEN:
Skin and bone chicken. Cut into 1 1/2-inch cubes. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour.

Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly.

Heat oil to 350 degrees in a small saucepan.

Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil.

TO PREPARE THE SAUCE:
In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil.

Add celery, chicken and pineapple. Cook for 1 minute over high heat.

Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve.

Servings: 4
Adapted from source: Chopsticks, Clever, and Wok