Preheat oven to 200C/390F.

Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg.

Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag. When all the chicken is in the bag, seal and shake well to coat chicken in cornflour. Discard excess cornflour.

Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.

Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.

Meanwhile, discard oil in the skillet and wipe briefly with paper towels. Reduce heat to medium high and heat ½ tablespoon oil. Add garlic and sauté for 20 seconds, then add onion and cook for 2 minutes.

Add bell peppers and cook for 1 minute.

Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.

Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency – about 3 minutes.

Stir through pineapple pieces (just to warm) and remove from stove.

When the chicken is done, add it into the skillet and toss to coat in the sauce.

Serve immediately with rice – or for a low carb option, try Cauliflower Rice! Garnish with scallions if desired.