Add ginger paste, garlic paste, soy sauce, vinegar, salt and an egg. Leave to marinate for about 10 minutes, and then add the cornflour Mix it well.
For deep frying: Heat oil in a large wok or shallow frying pan. Once the oil is hot enough add the chicken and cook on medium heat till golden brown and crispy. Don’t crowd the pan, cooking in batches as needed. Remove with a slotted spoon and drain on a kitchen towel. Set aside.
For air frying: Cut out a piece of baking paper / aluminium foil that will fit the tray of the air fryer that you are using. The chicken pieces can be placed on the grill directly, but this makes for easy clean up. Spray with oil, and place the chicken pieces on the foil / baking paper. Spray with oil again, then place in a pre-heated air fryer. Cook at 180 C for about 10 - 15 minutes, turning once after 5 – 8 minutes till golden brown and crispy. Don’t crowd the air fryer, and cook in batches as needed. Set aside.
Finely chop the garlic and slice the ginger. Cut the onions, capsicum and pineapple into medium sized cubes (about 1.5 cm each). They should all be cut about the same size so that they cook at the same time.
Heat 2 tablespoons oil in a deep wok or shallow frying pan. Add sliced ginger and garlic and saute till they turn light brown.