Heat the wok into high-heat about 350'F then fry the coated chicken pieces until crispy golden brown. Remove from heat and transfer to cooling rack or paper towel. Heat a large wok/pan into medium heat and drizzle a tablespoon of oil. Saute the chopped garlic for few seconds, then follow with the onions and pepper.. Remove from heat and keep it warm. Heat the vegetable oil to high heat about 350°F, deep fry the prawns until crispy light brown. Remove from oil and transfer to paper towel. In a large wok/pan, heat 1 tablespoon of oil with medium-high heat, stir fry the chopped garlic for 10 seconds.
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Make your swete and sour sauce by whisking together all the ingredients in a bowl and set aside. Chop all the veggies and pineapple. Preheat a large cast iron skillet (or wok) over medium-high heat for a couple minutes. Once preheated, add your oil (enough to fry the chicken) and let that preheat for another minute.. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well. Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4.
