1 Place sauce ingredients (cornstarch, water, garlic, sugar, 1/2 cup soy sauce, white vinegar, wine, broth) in a bowl. 2 Mix cornstarch slurry (ingredients 4,5 and 6) in a large bowl. The mixture will look strange, but it works. It will be very thick, almost like paste. Add chicken pieces to coat. Using a fork remove one chicken piece at a time and let the excess drip off. Add chicken to oil in wok or large sauce pan 3 Fry chicken pieces until crispy. Fry only 7-8 pieces at a time. 4 Drain on paper towels. Keep warm-you can out them in the oven with the heat off.5 Once chicken is fried, pour off excess oil and reheat wok. Add green onions and peppers and stir fry for about 30 seconds.6 Stir sauce mixture and then add to pan with onions and peppers. Cook until thick, stirring occasionally. If it gets too thick, add a little water.7 Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the chrispier the chicken stays. 8 Serve over rice. 9 Tofu can be substituted for chicken, or you can mix both tofu and chicken.