Crispy Tso's Chicken

Preheat a deep fryer or large saucepan to the high heat setting of 375 degrees F (190 degrees C).

Combine eggs in a large mixing container and whisk until smooth. Add chicken, salt, sugar, and pepper; mix until the ingredients are fully incorporated. Gradually add cornstarch to the mixture, stirring continuously until the chicken is evenly coated.

Fry chicken pieces in batches using tongs or a slotted spoon, carefully lowering one piece into the hot oil at a time. Cook until the chicken develops a golden-brown color and begins to rise to the surface, approximately 3 minutes. Transfer cooked chicken to a plate and allow it to cool before frying the next batch.

Once all of the chicken has been fried, reheat it in batches, starting with the initial batch. Continue frying until the chicken reaches a deep golden-brown color, approximately 2 minutes more. Drain excess oil from fried chicken onto a paper towel-lined plate.

Prepare the sauce: Heat vegetable oil in a wok or large skillet over extremely high heat. Stir-fry green onion, garlic, whole chiles, and orange zest until the garlic is golden and the chiles are brightened, 1 to 2 minutes.

Combine sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger in the wok or skillet. Bring the mixture to a boil and cook for 3 minutes, stirring constantly.

Whisk cornstarch into water until smooth, then stir it into the boiling sauce. Return to a boil and cook until the sauce thickens and loses its cloudy appearance, approximately 1 minute.

Stir-fry cooked chicken into the boiling sauce. Reduce heat to a low setting and cook until the chicken is heated through and has absorbed some of the sauce, approximately 3 minutes.