Place the chicken pieces in a large bowl and season lightly with salt and pepper, then coat them thoroughly with cornstarch.

Dip the cornstarch-coated chicken into the beaten eggs, then dredge them in the flour until fully coated and dry.

Heat about 2 inches of vegetable oil in a large wok or deep skillet to 350°F (175°C).

Fry the chicken in batches for 3-4 minutes until golden brown and crispy, then transfer to a wire rack or paper towel-lined plate to drain.

In a small bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder until smooth.

Remove all but 1 tablespoon of oil from the wok and sauté the bell peppers and onion over medium-high heat for 2 minutes until slightly softened.

Add the pineapple chunks and the sauce mixture to the pan, bringing it to a simmer until slightly thickened, about 1-2 minutes.

Toss the fried chicken into the sauce mixture, stirring quickly to coat every piece evenly.

Serve immediately over steamed white rice while the coating is still crispy and hot.