1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl.make a well in the center,add the egg and mix with a little of the flour,using a wooden spoon or hand.Add soy sauce and draw in the flour,beat until the better is smooth.beat in the sugar.black pepper and vinegar.Marinate the fish pieces in the batter for 2-3 hours.
2.In a small saucepan mix together,the chicken stock,pineapple syrup,vinegar,sugar,ketch up,corn flour,salt and soy sauce.
3.Bring to boil,stirring constantly,simmer for 3-4 minutes.Keep hot.
4.Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden.Drain on absorbent kitchen paper.
5.Cut pineapple,carrot,spring onion,white onion and bell pepper into wedges.
6.Heat 2-3 tbs.of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.
7.Put the fried chicken pieces into the vegetables and pour the sauce over it,stirring constantly cook for 1 minute.
8.Serve in a hot bowl with plain or fried rice.