Cut fish into fillets and marinate overnight with salt and pepper. Add lemon juice 30 minutes prior to cooking.
In three separate plates put flour, scrambled eggs, and breadcrumbs. Coat each fillet in the following order: flour, eggs, breadcrumbs.
In a separate pan, sauté the chili peppers then add sugar, salt, water and dissolved corn starch. Boil sauce until it thickens. Pour over fish fillet and serve.
Quick trick: If you want a foolproof sauce, go to the supermarket and buy a bottle of sweet chili sauce instead!