Combine 3/4 cups starch, cayenne pepper, salt & pepper in shallow dish. Coat chicken pieces, shake off excess & set aside. Heat oil in large skillet over medium high heat. Brown chicken until no longer pink, carefully tossing chicken pieces until golden brown. Drain off any excess oil & return to pan. Slowly add vinegar, pineapple juice & soy sauce. Gently toss. Add in garlic, onions & ginger. Gently toss.
sprinkle in sugar & toss. If sauce is too thick at this point add more pineapple juice by tablespoonfuls. If it's too thin, add in corn starch 1 teaspoon at a time. Serve chicken over white rice with sesame seeds sprinkled on top.
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