Step 1

Preheat oven to 350 degrees. Whisk together the sauce ingredients and set aside.

Step 2

Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper.

Step 3

Whisk the eggs vigorously in a medium bowl, until small air pockets have developed and it’s very uniform in color. Add the chicken and toss to coat.

Step 4

Heat 1 cup vegetable oil in a high-walled skillet or Dutch oven to 365 degrees. (Medium-high heat.) Just before frying, coat the first batch of chicken with cornstarch, then briefly dip each back into the whisked eggs.

Step 5

Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed.

Step 6

Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.

Step 7

Once all of the chicken has been fried, remove all but 1 tablespoon of oil from the skillet and set heat to medium-high. Add the onions, peppers, and pineapple and sauté for 4-5 minutes.

Step 8

Add the sauce and bring it to a boil, then reduce to a simmer. Add the chicken and carefully toss to coat.

Step 9

If your skillet isn’t oven safe, transfer it to a lightly greased 9 x 13-inch casserole dish. Bake uncovered for 10 minutes.

Step 10

Remove and gently toss to coat. Spoon the sauce over the chicken and bake for 10 more minutes.

Step 11

Remove and spoon more sauce on top. Garnish with green onions and serve with rice.