Mix ½ cup of cornstarch with ¼ of water. Add garlic, ginger, sugar, half a cup soy sauce, wine, vinegar, and chicken broth. Stir until sugar dissolves and keep in refrigerate until dish is ready to serve. In separate bowl, mix chicken with ¼ cup soy sauce and pepper put in an egg. Insert 1 of cup cornstarch and mix until chicken pieces are coated evenly. Add 1 cup of oil to separate chicken pieces. Split chicken into small pieces and deep-fry at 350 degrees until golden crispy. Once chicken is fired for the best results place it on the paper towel to drain. Heat the wok with small amount of oil and add onions and peppers and stir-fry briefly. Mix it all together; chicken in sauce and cook until sauce thickens.