Whisk to combine very well.

Pat chicken dry with a paper towel.

Place the eggs in a medium sized bowl and whisk until frothy.

Arrange an assembly line as follows: first a bowl with the chicken, second the bowl with the beaten eggs, then third a bowl with the cornstarch.

Place the chicken into the egg mixture to fully coat the pieces.

Then coat each piece of chicken in the cornstarch. Make sure all sides of the chicken have been coated and shake off any excess.

Set the breaded chicken on a plate or a small baking sheet.

Preheat a medium skillet over medium heat.

Once the pan is hot, add in 2 teaspoons of the olive oil.

Place half of chicken one by one into the hot skillet and allow the chicken to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan - if the chicken pieces touch each other they will not get crispy.

When chicken is crispy and reaches an internal temperature of 165F°, remove and place the chicken on a plate or baking sheet lined with paper towels to absorb excess oil.

Set aside (keeping warm).

When the first batch is cooked add 2 teaspoons of olive oil to the pan and repeat cooking the second half of the chicken.

Add 1 teaspoon of oil.

Add the onion and pepper to the pan.

Cook until soft, about 5 to 7 minutes. Stir occasionally.

When the onions and peppers are soft, add the pineapple and 2 Tbsp of water.

The water will help the vegetables to cook down more and provide some steam to your pan.

Cook for two minutes. Stir occasionally.

Pour in the sweet & sour sauce and add the cooked chicken.

Stir gently to evenly coat chicken and vegetables n the sauce.

Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice.

Optional: Garnish with sliced green onions and toasted sesame seeds.