Place all of the sauce ingredients in a medium-sized bowl and whisk until the corn starch has dissolved. Set aside.

Heat the peanut oil in the wok to 365°F. A candy thermometer works well.

Meanwhile, place the chicken pieces into a large bowl.

In a small bowl, add the 2 egg yolks, soy sauce, wine, salt, and pepper. Whisk until fully combined.

Add the corn starch, flour, and egg yolk mixture to the chicken. Use a large wooden spoon to stir and fully coat the chicken. There may still be some flour and corn starch at the bottom of the bowl, this is okay.

Working in a couple of batches, carefully add the chicken to the hot oil, shaking off excess flour before dropping it in. Use a spider, or metal tongs to move the chicken around in the oil, to prevent the pieces from sticking to each other. Fry until golden and cooked through, about 2 to 3 minutes. Remove from the oil and place on a platter lined with paper towels.

After the oil has cooled somewhat, safely discard. Wipe the wok out with a paper towel.

Heat the oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful to not burn the garlic.

Pour in the sauce and stir frequently until slightly thickened, about 2 to 4 minutes.

Add the fried chicken and stir to coat and heat through, about 2 more minutes.

Remove from heat and stir in 1 tbsp more of sesame oil.

Serve at once with steamed rice and garnished with sesame seeds and chopped scallions.