Instructions: Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade.

Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle.

Remove the chicken and drain on a rack. Pour off oil from the wok.

Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes.

Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes.

Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter.

If necessary, thicken the pineapple sauce with a litle dissolved cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve.

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