Lay a piece of chicken out and cut into bite size pieces. Mix chicken with step one. Before deep frying the meat, dredge into the cornstarch covering each piece well.
Cut the pineapple into bite size pieces. Cut the onion, carrot and bell pepper that has been seeded into bite size pieces.
Mix step 2 and step 3, set aside.
Heat the wok until it smokes, add the oil for frying. Deep fry the meat over medium heat for 3 minutes; remove and reheat the oil until it is very hot (not smoking). Refry the meat for 30 seconds. Remove and drain. Remove the oil from the wok.
Reheat the wok and add 1 tablespoon oil. Stir fry the bell pepper; add 1 tablespoon water. Remove and drain. Add 3 tablespoons oil; stir fry garlic until fragrant. Add the onions and pineapple; stir fry briefly then add step 2. When the mixture begins to boil add step 3 to thicken; stir. Add the fried meat and toss lightly; remove to a platter and serve.