Cut chicken into 1-inch pieces. Mix with cornstarch, 1/2 teaspoon salt,egg and shoyu sauce. In a wok, heat oil to 375*. Fry chicken until golden brown; drain on paper towels. Drain pineapple chunks, reserving liquid. In a saucepan, combine reserved liquid with the juice , the remaining 1/4 teaspoon salt, brown sugar, catsup,and hot pepper sauce; bring to a boil. Mix the cornstarch with water; stir into hot mixture. Cook until mixture thickens, stirring constantly. Add the pineapple chunks,green pepper, carrots and the chicken. Cook gently 2-3 minutes.