In large deep skillet, add olive oil and preheat to medium heat.
Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
In medium bowl, beat egg until frothy and cold water.
Place flour in a flat pan with the salt and pepper.
Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
Stir around until simmering.
Serve with hot buttered noodles or rice.
In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.