Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
Place the chicken pieces in a large bowl. Add the soy sauces, 1 tsp peanut oil, and egg yolks. Mix with two large wooden spoons. Add the corn starch and continue mixing until the chicken pieces are coated with the marinade mixture.
Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.
Let the oil cool somewhat, and then very carefully discard. Wipe the wok clean with paper towels and place back on wok ring on the stove. Heat the 6 tbsp of oil over medium-high heat until shimmering and smoking very slightly.
Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
Add the sauce to the wok and stir constantly with a wooden spoon. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes.
Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.
Turn the heat off and stir in the sesame oil.
Transfer the chicken with sauce to a serving platter. Garnish with sesame seeds and chopped green onions/scallions. Serve immediately with steamed white rice.