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Ingredientes
- 1 lb Chicken parts
- 1 stalk celery
- 1 can 8-ounce. chunk style pineapple
- 1/2 c. Water
- 1/2 Tbsp. Catsup
- 1 Tbsp. Rice vinegar
- 1 1/4 Tbsp. Sugar Dash of salt
- 1 tsp Cornstarch for thickening
- 2 tsp Cool water for thickening
- 2 c. Oil for deep frying
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Thin soy sauce Dash of pepper
- 1 x Thin slice ginger, minced
- 1 lrg Egg
- 1 Tbsp. Water
- 2 1/2 Tbsp. Flour
- 3 Tbsp. Cornstarch
Direcciones
- 1. Skin and bone chicken. Cut intl 1 1/2" cubes.
- 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour.
- 3. Cut celery into 1 1/2" pcs; then, cut each piece lengthwise into strips, juilenne style.
- 4. Drain pineapple, saving the juice.
- 5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly.
- 6. Heat oil to 350 degrees in a small saucepan.
- 7. Dip chicken in batter and drop into the warm oil. Deep-fry for 10 min. Remove and drain off excess oil.
- 8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil.
- 9. Add in celery, chicken and pineapple. Cook for 1 minute over high heat.
- 10. Add in thickening made by combining cornstarch and cool water. Cook for 1 minute and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 1213 | |
| Calories from Fat 1080 | 89% |
| Total Fat 121.91g | 152% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 2.81g | |
| Cholesterol 110mg | 37% |
| Sodium 467mg | 19% |
| Potassium 206mg | 6% |
| Total Carbs 15.33g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.2g | 3% |
| Protein 16.6g | 27% |
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