Add flour, cornstarch, salt, ginger, and garlic powder to a large freezer bag (or large bowl). Add eggs to a separate large freezer bag (or bowl). Add chicken to flour mixture, toss until well coated. Remove chicken, letting excess flour drip off, and add to egg bag and massage until evenly coated. Remove chicken, letting excess egg drip off and return to flour bag. Shake once more until evenly coated.

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

Whisk together all of the Sweet Fire Sauce ingredients. Set aside.

Wipe out now empty skillet. Heat one tablespoon oil over medium high heat. Add onions and red bell peppers and 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 and cook for 1 minute. Stir in chicken until evenly coated and heated through. Taste and add Chili Sauce for spicier or sugar for sweeter. Serve immediately with rice or zoodles.