Cut cucumber, celery, green pepper, and carrot into chunks.
Soak vegetables in cider vinegar, water, and sugar for at least two hours.
Drain pineapple chunks and use the juice and above mixture to make gravy.
Add catsup, corn starch (mixed with a little water), and soy sauce to gravy.
Marinate the chicken for 20 minutes in soy sauce, sherry, salt, sugar, and pepper.
Dip cubed chicken first into the batter, then into the dry mixture.
Using 1/2 inch of oil in pan or wok, deep fry chicken for about 10 minutes.
Drain on paper towels.
Heat pineapple chunks and vegetables in pan or wok.
Serve with rice.
