Season the chicken with salt & black pepper.
Whisk eggs and keep aside.
In a pot, heat with enough oil to deep-fry the chicken breast.
Dip the chicken in cornstarch then again dip the chicken in whisked eggs.
Slowly drop the chicken in batches in oil and fry till golden brown. Once done place the chicken on the paper bowl to get rid of the excess oil.
In another pan, add 1 tbsp of oil. Once heated add pineapples, bell peppers and onions, allow to cook for 3 minutes.
Then add the sweet and sour sauce, stir for 2 minutes.
Toss the chicken until well coated. Allow to cook for 5 minutes, so the chicken can absorb the sauce.
Serve with cooked rice.
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