Step 1

Season the chicken pieces with the salt and pepper.

Step 2

Put the cornstarch in a shallow bowl and whisk the eggs in another shallow bowl. Heat the vegetable oil in a large skillet over medium-high heat.

Step 3

Dredge the chicken pieces through the cornstarch then dip in the egg. Add to the hot oil in the skillet and cook until brown on all sides, 2 to 3 minutes. Transfer the chicken to a baking sheet and repeat with remaining chicken.

Step 4

Discard all but 1 tbsp of oil from the skillet. Add the pineapple chunks and bell peppers to the skillet and cook for 1 to 2 minutes, until tender.

Step 5

Add the chicken pieces back to the skillet then pour the sweet and sour sauce all over and toss well. Cook until bubbling.

Step 6

Serve immediately, garnished with sesame seeds and green onions.