General Tso's Chicken

Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside about 4 minutes. Drain on a paper towel-lined plate.

Stir together the vinegar wine sugar soy sauce 1 teaspoon sesame oil and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion garlic and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.