Get your rice cooking.
Chop the chicken into bite-sized pieces, sprinkle the white pepper, onion and garlic powder over it. Set aside. Chop the capsicum and onions.
Mix together the sauce ingredients, set aside.
Coat the chicken in roughly ½ a cup of corn flour, then whisk together the eggs, drop the chicken pieces into the egg wash and then onto a clean plate with about a cup of corn flour, coat the chicken and put it onto a plate.
In a large pan add a good glug of oil (roughly 1cm high) cook the chicken in batches (roughly 5-6 mins in total) and set aside on a rack.
This time will vary depending on how big you cut your chicken. Whilst you are frying the chick, using a deep pan cook the onions in a splash of oil for a couple of minutes until they start to soften.
Then add the capsicum and pineapple. By this point, the chicken should be cooked. Add the sauce to the capsicum and onions, simmer for about 1 and a half minutes until thickened, and then toss through the chicken so that it’s well coated.
Serve immediately with some steamed rice.
