Season the chicken with salt and pepper. Set aside for 15 minutes.
Dip the chicken into the batter ingredients. Coat evenly with flour mixture. Shake the excess flour off.
Deep fry the chicken until crispy and golden brown. Remove from the pan. Set aside.
For the sauce:
Heat the vegetable oil in a wok over medium heat. Saut garlic and onion, until fragrant.
Add sauce ingredients and white pepper powder. Pour water. Mix well. Bring it to boil.
Add red bell pepper, cucumber, and pineapple. Mix well.
Add rice vinegar. Add the cornstarch mixture and continue to cook until thickened. Test the taste.
Add green onion and mix well again.
Toss in the chicken and do a few quick stirs.
Serve immediately with warm steamed rice. Yum!
