Season the chicken with garlic powder, white pepper and salt. Mix until your chicken is evenly coated then set it aside until later.

To make the sweet and sour sauce, add the sugar and rice vinegar to the ketchup. Whisk until well combined then set it aside until later.

To make the batter, combine the flour, baking powder and cornstarch. Add the water and egg then whisk until well combined.

Pour the batter over your chicken then mix until all your pieces are well coated.

Add the vegetable oil to the wok then and using medium high heat bring your pan to temperature. Fry the chicken in small batches for five to seven minutes or until it is golden brown.

Remove the chicken from the pan and set it aside until later.

After removing most of the oil from the pan add red and green bell peppers and onion then saute for two minutes.

Add the pineapple chunks and continue to saute for an additional two minutes.

Add the sweet and sour sauce and bring to a light simmer.

Return the chicken to the pan and coat with the sauce.After you have coated your chicken, it is ready to serve.