Marinate chicken in a Ziploc bag with salt, black pepper, cayenne pepper, ginger powder, garlic powder, flour, 1 tbsp corn starch, paprika, egg for about 30 minutes.
In a pan with 2-3 cups of oil, deep fry the chicken pieces about 5-6 minutes in batches if necessary. Dish out and set aside on paper towel to absorb excess oil.
Separate pineapple cubes from the juice.
With 2 tbsp oil in pan, fry minced garlic, chilies, onions for 2 minutes.
Add bell peppers and pineapple cubes. Mix well.
Add brown sugar, vinegar, soy sauce. Mix well.
Add the pineapple juice (about 1 cup) and stir.
Add corn starch slurry and bring to boil.
Simmer for 10 minutes or until gravy thickens
Add fried chicken to gravy and mix well
