Add flour, cornstarch, salt, ginger, and garlic powder to a large freezer bag or bowl. In a separate bag or bowl, add eggs.

Add chicken to the flour mixture and toss until well coated. Remove chicken from the bag and let excess flour drip off, then add to the egg bag and massage until evenly coated. Remove chicken and let excess egg drip off before returning to flour bag. Shake once more until evenly coated.

Add enough vegetable oil to coat the bottom of a large skillet. Heat over medium high until very hot. Add half of the chicken in a single layer and cook until golden and cooked through, approximately 2 minutes per side. Remove to a paper towel lined plate and repeat with remaining chicken.

Whisk together all Sweet Fire Sauce ingredients and set aside.

Wipe out the now empty skillet, heat 1 tablespoon oil over medium high, and add onions and red bell peppers. Stir fry for 2 minutes or until onions begin to soften.

Add garlic and ginger and cook for 30 seconds. Stir in pineapple, snow peas, and Sweet Fire Sauce, cooking for 1 minute.

Stir in chicken until evenly coated and heated through. Adjust seasoning with additional chili sauce or sugar as desired. Serve immediately.