Place chicken pieces in a bowl. Add salt, pepper and egg. Mix well so all pieces are coated. Then add cornflour and mix again. This coating helps create a crispy texture when fried.

Heat oil in a pan or wok. Add chicken pieces carefully. Fry until golden and crispy. Do not overcrowd the pan. Cook in batches if needed. Remove and place on paper towel.

In a bowl, mix pineapple juice, ketchup, vinegar, sugar and soy sauce. Stir well until smooth. This sauce gives the dish its sweet and tangy flavor.

In the same pan, remove extra oil. Add chopped onion and bell pepper. Cook for a few minutes until slightly soft. Add pineapple chunks and stir gently.

Pour the prepared sauce into the pan with vegetables. Stir well and let it simmer. The sauce will start to bubble and thicken slightly.

Add the cornflour mixture to the sauce. Stir continuously. The sauce will become thick and glossy. This gives the dish its classic texture.

Add the fried chicken into the sauce. Mix gently so all pieces are coated. Let it cook for a few minutes so the flavors blend well.

Taste the sauce. Add more sugar if you want it sweeter. Add a little vinegar for more tang. Adjust to your liking.

Cook for another 2–3 minutes. Make sure everything is hot and well mixed. The chicken should stay crispy while coated in sauce.

Serve hot with rice or noodles. Garnish with spring onions if you like. Enjoy the balance of sweet, sour and savory flavors.