Place the eggs in a bowl, add salt and pepper to taste.
Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
Heat 3 inches of oil in a deep pot to 350 degrees F.
Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.