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Make the sweet and sour sauce – Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder into a small saucepan with the heat off. Turn the heat to medium and stir to combine. Bring to a gentle simmer and add the cornflour and water mixture.
Simmer, stirring often, for 2–3 minutes or until the sauce starts to thicken slightly. Remove from the heat. Set aside to cool completely and thicken.
Make the coating – Combine all the coating ingredients in a large bowl.
Preheat the oven to 190°C (375°F).
Prepare the chicken – Place the chicken mince, egg, breadcrumbs, flour, soy sauce, onion powder, garlic, salt and pepper in a bowl. Using clean hands, mix until well combined.
Crumb the nuggets – Toss 1 level tablespoon of the chicken mixture into the breadcrumb mixture, shaping into a nugget as you turn it in the crumbs to coat. Press gently to help the crumbs stick. Place on a baking tray lined with baking paper.
Bake – Spray the nuggets liberally with oil. Bake for 15–18 minutes or until golden and cooked through, turning once halfway through and spraying with more oil.
Serve – Serve the chicken nuggets with the sweet and sour dipping sauce.