Cut boneless, skinless chicken breast or thighs into bite-size pieces. Sprinkle with salt and toss well to coat evenly.

Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt and stir to combine. In another shallow bowl, whisk the eggs until smooth.

Dip each chicken piece into the egg mixture first, then coat it in the flour and cornstarch mixture. Make sure each piece is fully covered. Place the coated chicken on a plate and set aside.

In a medium pot, combine pineapple juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium heat for about 3 minutes, stirring occasionally.

In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon water to form a smooth paste. Add this mixture to the sauce and whisk well.

Continue cooking for about 5 minutes, or until the sauce begins to thicken. Once thickened, remove from heat and stir in 1/2 cup of fresh pineapple if desired. If using snow peas, add them directly to the sauce.

Heat oil in a heavy-bottomed pot over medium-high heat. Use a thermometer if possible and allow the oil to reach 350°F (175°C).

Carefully add chicken in batches. Fry for 2–3 minutes, turning often, until the coating becomes light golden and crispy. Do not overcrowd the pot. Repeat with remaining chicken.

Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.

Add the crispy chicken to the prepared pineapple sauce and toss gently until well coated.

Top with fresh pineapple pieces and sliced green onions. Serve immediately while hot and crispy for the best texture and flavor.