Prepare the chicken by cutting it into small, bite-sized pieces and set aside.
In a mixing bowl, place the chicken pieces and sprinkle with flour, tossing to coat evenly. This creates a crispy crust when fried.
In a separate bowl, whisk the eggs until smooth. Dip each floured chicken piece into the beaten eggs, ensuring a complete coat.
Heat vegetable oil in a deep frying pan or wok over medium-high heat until shimmering and hot, around 350°F (175°C).
Add the coated chicken pieces into the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove and drain on paper towels.
While the chicken fries, combine pineapple juice, minced garlic, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a gentle simmer over medium heat.
In a separate small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir this into the simmering sauce to thicken until glossy and slightly sticky, about 2 minutes.
Return the crispy fried chicken to the pan with the thickened sauce, tossing gently until each piece is coated and the sauce clings to them nicely.
Serve immediately, garnished with sliced green onions or sesame seeds if desired. Enjoy the crispy, tangy bites while hot!
