Drain peaches reserving 3/4 cup juice. In a small bowl mix the reserved peach juice with the ketchup, 1 tbls. of the corn starch, brown & white sugar, rice wine vinegar, soy sauce, and water. Set aside.
In a medium bowl beat 1tbls. of cornstarch with egg. Add chicken then coat with flour/saltine mixture.
Add 4tbsp. vegetable oil to wok, and stir fry chicken in 2 batches until cooked through. Keep 1st batch in 300 degree oven to keep warm, repeat process.
Add onion and pepper strips to wok until tender crisp, remove and set aside.
Stir peach mixture into wok until thick and bubbly. Return chicken, vegies, and add the peaches. Cook 1 minute longer. Serve with rice.