For the batter. Blend flour, cornstarch, baking soda, and baking powder. Then add soy sauce, water, vegetable oil, and sesame oil. Whisk until smooth.

Add cubed chicken to batter. Stir until evenly coated. Cover and refrigerate for 15 minutes.

While the chicken is marinating, in a saucepan combine pineapple juice, water, soy sauce, sugar, sesame oil, garlic salt, orange juice, and cornstarch. Whisk over medium heat until smooth and bubbly.

Add pineapple chunks to sauce and let simmer on low about 10 minutes or until chicken is fried.

Heat oil to 375°F.

Drop battered chicken, a few pieces at a time, into oil. Stirring after each addition to avoid clumping. Fry until golden brown. Let drain on paper towel covered plate.

Add fried chicken to pineapple sauce and fold in gently.

Sprinkle sesame seeds to chicken before serving.