Take a mixing bowl and place 500 grams of boneless chicken in bite-sized pieces.

Sprinkle ½ tsp of salt and ½ tsp of black pepper over the chicken.

Add 1 tbsp of garlic ginger paste and 1 tbsp of soy sauce into the bowl.

Crack 1 large egg over the mixture.

Add 4 tbsp of cornstarch into the bowl.

Using a spatula, mix all the ingredients well and let it marinate for 15 minutes.

Take a small bowl to prepare the sauce and add 4 tbsp of tomato ketchup to it.

Add 1 tbsp of soy sauce and 1 tbsp of oyster sauce to the bowl.

Pour 4 tbsp of brown sugar and 4 tbsp of white vinegar to add sweetness and acidity to the sauce.

Add  4 tbsp of water and 1 tbsp of cornstarch to the bowl.

Whisk everything together until the sauce is smooth.

Sprinkle 1 tsp of black pepper over the sauce.

Whisk again until well mixed.

Heat oil in a large pan over medium-high heat for deep frying.

Using tongs, add the chicken pieces into the hot oil one by one.

Fry for 6-7 minutes or until the chicken turns golden brown in colour. Keep shuffling the pieces with the tongs to ensure even cooking.

Use a slotted spoon to remove the chicken pieces from the oil and drain them on a plate. Set the plate aside for later use.

Take a pan and put it on the stove over high heat.

Pour 2 tbsp of oil into the pan.

Add 1 tbsp of minced ginger and 1 tbsp of minced garlic into the pan and saute.

Add ½ cup of red onion to the mix. Stir to combine.

Add 1 cup of red and green bell peppers to the pan.

Add ½ cup of diced pineapple chunks and fry for 2-3 minutes while stirring occasionally.

Pour the sauce you have prepared earlier into the pan and coat the vegetables with it.

Add the fried chicken and cook for another 1-2 minutes while the sauce thickens and coats the chicken.

Give the dish one final stir to make sure everything is well combined.

Remove the dish from the heat and transfer it to a serving plate.

Garnish the chicken with chopped green onion and sesame seeds.

Serve immediately and enjoy the dish while it’s still hot!