Place the chicken cubes in a bowl, pour the beaten eggs over them, and toss to coat.

Dip each piece of chicken into the cornstarch, pressing to ensure a thick, even coating.

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Fry the chicken in batches for 3-4 minutes until golden brown and crispy, then set aside on a paper towel-lined plate.

In a separate bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and 1/4 cup of the reserved pineapple juice.

Remove most of the oil from the skillet, leaving about 1 tablespoon, and add the chopped bell peppers and pineapple chunks.

Stir-fry the vegetables and fruit for 2 minutes until slightly softened but still crisp.

Pour the sauce mixture into the skillet and bring to a simmer; cook for 1-2 minutes until it thickens into a glaze.

Add the fried chicken back into the skillet and toss quickly to coat everything in the sauce.

Serve immediately over steamed rice.