Cube and marinate boned chicken breasts and thighs in white cooking wine; set aside. Chopped green pepper

BATTER:

1 egg
2 tbsp. cornstarch
1 tbsp. flour

Beat with fork until smooth; set aside.

SAUCE:

3 tbsp. ketchup
3 tbsp. vinegar
3 tbsp. sugar
1 tsp. soy sauce (opt.)
1 tbsp. cornstarch
1/2 c. water

Mix all ingredients of sauce. Cook over low heat, stirring constantly. Heat large skillet with enough oil to coat (medium high). Drain meat, put in batter and coat thoroughly. Drop each piece in oil and cook until golden brown. Remove to paper towel. Cook onion and pepper for 1 minute. Remove to paper towel. Serve over rice and top with sauce.