Step 1
Whisk egg yolks soy sauce cornstarch salt and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken coat with the marinade squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 20 minutes.
Step 2
Beat egg whites for coating in a bowl until foamy. Add water then cornstarch then flour mixing completely after each addition.
Step 3
Combine hot water sugar rice wine vinegar cornstarch soy sauce bouillon granules and salt for glaze in a bowl.
Step 4
Remove chicken from the refrigerator. Dip each piece in coating.
Step 5
Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
Step 6
Add bell pepper and garlic to the wok and stir-fry until tender about 3 minutes. Remove from the wok onto a separate dish.
Step 7
Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens 2 to 3 minutes.
Step 8
Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top stir and sprinkle with sesame seeds.