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Heat ½ cup of vegetable oil in a skillet over medium high heat.
In a large Ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
Dip each piece into the egg to cover, then dredge into the flour.
Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
Remove from the pan.
Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
Add bell pepper, onion, garlic, and pineapple.
Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes).
Add the chicken back in and add in the sweet chili sauce.
Stir to combine everything and serve immediately.
If using the green onions and sesame seeds, sprinkle them on top as a garnish.