Preparation Steps

• In a bowl, combine the chicken pieces with soy sauce, sesame oil, and black pepper. Let it marinate for at least 10 minutes.
• In a shallow dish, mix the flour and cornstarch for dredging.
• Dip each marinated chicken piece into the beaten egg, then dredge in the flour mixture, ensuring it's fully coated.
• In a small saucepan, whisk together pineapple juice, rice vinegar, ketchup, sugar, and soy sauce. Bring to a simmer over medium heat.
• Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens. Set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add the dredged chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding) and fry until golden brown and cooked through, about 5-7 minutes.
• Remove the chicken from the skillet and set aside. Drain off any excess oil.
• Add the onion and bell peppers to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp.
• Return the cooked chicken to the skillet. Add the pineapple chunks and pour the prepared sweet and sour sauce over everything. Toss to coat.
• Cook for another 1-2 minutes until heated through and the sauce is glossy. Serve immediately over rice.