To make the sauce, whisk together the white sugar, brown sugar, Baidar’s apple cider vinegar, Baidar’s ketchup, soy sauce, and garlic into a bowl.
Pour enough canola oil into a frying pan that comes up from the bottom about an inch to an inch and a half.
Heat the oil on medium-high to high heat, you’re looking for the chicken to cook and brown in 2-3 minutes.
To make the Flour mix, whisk together Flour, Cornstarch, Baking Powder, Salt, Black Pepper, egg, and water into a small bowl.
Dip the chicken pieces into the flour mix, shake until all the pieces are well coated before adding to the hot oil.
Cook the chicken for 3 minutes, until cooked through and crispy.
Remove to a cooking sheet and continue cooking all the chicken pieces.
When done cooking, remove all but a tablespoon of the oil.
Add the bell peppers, onion, and pineapple into the pan and cook until crisp-tender.
Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
Add the chicken pieces back in and stir until the sauce has thickened and bubbled.
Grab a medium-sized pan, add water and get it on the heat to boil.
Add the noodles and cook them.
Once done, drain the cooked noodles and add them to the pan with the chicken and vegetables.
Serve immediately, with optional garnishes of sesame seeds or green onions.