Step 1

In a large skillet, wok or frying pan, fry the bell peppers, red onion and garlic until the peppers are starting to soften and caramelize around the edges. Allowing the peppers to caramelize slightly will add more flavor to the final dish.

Step 2

Mix the sugar, ketchup, vinegar, soy sauce, water and cornstarch together. Pour the sauce into the wok and allow to simmer for a few minutes until thickened. Taste and adjust seasoning by adding more soy sauce, sugar or vinegar if necessary.

Step 3

For the battered chicken: Slice the chicken into bite-size pieces and season with salt. Make the batter by whisking the flour, cornstarch, baking powder, baking soda, salt and water together until smooth. Dip the chicken pieces into the batter and coat completely.

Step 4

For the cornstarch-coated chicken: Whisk the eggs in a bowl. Whisk together the flour, cornstarch, baking soda and salt in a separate bowl. Toss all the chicken into the eggs and mix well. Dip the chicken pieces into the flour mixture and coat completely.

Step 5

Heat a large pot of vegetable oil over medium high heat.

Step 6

Once hot, fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and set over a wire rack to drain.

Step 7

Toss the chicken into the sauce and stir to coat then immediately serve over rice or noodles.