1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).

2. **Prepare the Chicken**:
– Season the chicken pieces with salt and pepper.
– Dredge each piece in cornstarch, dip in the beaten eggs, and then coat with breadcrumbs.
– Place the coated chicken on a baking sheet lined with parchment paper.

3. **Bake the Chicken**: Bake for about 20-25 minutes, flipping halfway through, until the chicken is golden and cooked through.

4. **Make the Sweet and Sour Sauce**:
– In a saucepan over medium heat, combine the sugar, vinegar, ketchup, and soy sauce. Bring to a simmer.
– Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.

5. **Combine and Serve**:
– In a large bowl, toss the baked chicken with the sweet and sour sauce. If using, add the chopped bell pepper and pineapple chunks.
– Serve over rice or on its own, and enjoy!

Feel free to customize with your favorite vegetables or adjust the sauce to your taste!

1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).

2. **Prepare the Chicken**:
– Season the chicken pieces with salt and pepper.
– Dredge each piece in cornstarch, dip in the beaten eggs, and then coat with breadcrumbs.
– Place the coated chicken on a baking sheet lined with parchment paper.

3. **Bake the Chicken**: Bake for about 20-25 minutes, flipping halfway through, until the chicken is golden and cooked through.

4. **Make the Sweet and Sour Sauce**:
– In a saucepan over medium heat, combine the sugar, vinegar, ketchup, and soy sauce. Bring to a simmer.
– Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.

5. **Combine and Serve**:
– In a large bowl, toss the baked chicken with the sweet and sour sauce. If using, add the chopped bell pepper and pineapple chunks.
– Serve over rice or on its own, and enjoy!

Feel free to customize with your favorite vegetables or adjust the sauce to your taste!