Sauce: Put everything in a qt jar and shake it up. Refrigerate. When you are ready to use shake again. Remove peppers for later.
Meat: Mix chicken, peppers, soy sauce. Stir in eggs. Add cornstarch, and mix until chicken pieces are coated (it will look awful at this point). Deep fry 7-8 pieces at a time till you have fried all the chicken. Drain on paper towel.
Place a tbsp of oil in a Wok and heat to 400F. Add onions, peppers (reusing them at this point), stir fry about 30 seconds. Stir in sauce mixture, and then add to wok. Cook until thick. If it gets to thick, add water to right consistency. Add chicken to sauce in wok and cook until hot and bubbly. Serve with fried rice or steamed rice.