Tián suān jī

Preparing the ingredients:

1. 1Cut the pineapple into slices about 1 cm thick.
2. 2Peel and cut the carrot into thin slices.
3. 3Cut the bell pepper and onion diagonally to get triangles.

Preparing the chicken:

1. 4Cut the chicken into cubes about 2 cm.
2. 5In a bowl, mix the oyster sauce, soy sauce, cornstarch, water, and salt.
3. 6Place the chicken pieces in the marinade and mix well.
4. 7Set aside.

Preparing the batter:

1. 8In a bowl, mix the flour, cornstarch, and baking powder.
2. 9Gradually add the water and mix well until smooth.
3. 10Add the oil and mix again.

Cooking the chicken and vegetables:

1. 11Heat oil in a large pan to a temperature of 180°C.
2. 12Meanwhile, mix the batter with the chicken pieces.
3. 13Make sure all the pieces are well coated.
4. 14Fry the chicken pieces for 2 to 3 minutes, until golden.
5. 15Once all the chicken pieces are cooked, fry the red bell pepper, onion, and carrot pieces for 30 seconds.

Preparing the sauce:

1. 16In a small bowl, mix the ketchup, white vinegar, rice vinegar, salt, and sugar until smooth.
2. 17In a second small bowl, prepare the slurry for the sauce by mixing the potato starch and water until smooth.
3. 18Remove the oil from the cooking pan and pour in the sauce.
4. 19Heat the sauce over high heat, stirring with a spatula.
5. 20When the sauce comes to a boil, lower the heat to medium and slowly add half of the slurry while continuing to stir.
6. 21Add the bell peppers, carrots, and onions, continuing to stir to coat the vegetables.
7. 22If needed, add the rest of the slurry to reach the desired consistency.
8. 23Turn off the heat.
9. 24Add the fried chicken and mix to coat well.
10. 25Finally add the pineapple and stir to combine.
11. 26Serve immediately with white rice.