Step 1

Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.

Step 2

Toss chicken chunks with oil in a large bowl.

Step 3

Sprinkle with salt & pepper, and stir to combine. Set aside.

Step 4

Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.

Step 5

Heat oil to 350 degrees in a wok or large skillet.

Step 6

Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.

Step 7

Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.

Step 8

Continue frying & draining the remaining chicken.

Step 9

Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.

Step 10

Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.

Step 11

Cook mixture, stirring constantly until it starts to thicken.

Step 12

Add the chicken, toss to combine.

Step 13

Serve with fried or steamed rice.