Prepare the Chicken: In a bowl, combine the chicken pieces with salt, white pepper, and cornstarch. Toss until all pieces are evenly coated with the cornstarch.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels.

Prepare the Sauce: In the same skillet, add the chopped bell peppers and sauté for 2-3 minutes until they are slightly softened. In a small bowl, mix together the ketchup, chili sauce, oyster sauce, and sugar until well combined.

Combine the Sauce and Chicken: Pour the sauce mixture into the skillet with the bell peppers and stir well. Bring the sauce to a simmer, cooking for 1-2 minutes until it thickens slightly. Return the cooked chicken to the skillet and toss to coat all the pieces evenly in the sauce. Cook for an additional 2-3 minutes until the chicken is heated through and fully glazed with the sauce.

Add the Chives: Add the chopped chives to the skillet and toss everything together. Cook for another 1 minute, just until the chives are wilted and well combined with the chicken and sauce.

Serve: Serve the sweet and spicy chicken hot over steamed rice or noodles. Garnish with additional chopped chives or sesame seeds if desired. Enjoy your quick and easy Asian-inspired meal!