In a medium bowl; mix egg, garlic, salt, pepper and chicken together and Add 2 Tablespoons of flour. Sprinkle the remaining flour onto wax paper and drop the chicken by spoonfuls onto the wax paper. Roll around to form balls then heat oil over high heat, cook the floured balls, turning for about 6 miutes (or until browned). Remove and drain on paper towels, but save 1 Tablespoon of the oil

Drain the pineapple juice into a saucepan and add enough water to make 1 cup. Add the bouillon cube and stir to dissolve then place pan over low heat and add the pineapple chunks and the green peppers. Cook and stir about 2 minutes. Combine the cornstarch, sugar, and the ginger in a small bowl and stir in the soy sauce and the vinegar until smooth, then add the pineapple juice and then the cornstarch mix. Stir and cook until clear and thickened (about 5 minutes)