In a large bowl, throughly mix the 1/2 cup of cornstarch and the eggs. Whisk until smooth. Add 1 tbsp canola oil, and mix until incorporated. Add the cubed chicken thighs, and toss to coat.

In a small bowl, prepare the sauce mixture by combining the 2 tsp of cornstarch with the wine, vinegar, sugar and gluten-free soy sauce. Add the orange zest if using. Set aside.

In a wok, heat 1-2 inches of peanut oil (or alternatively, canola oil) to medium heat (350-400F). Fry the coated chicken in small batches enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.

Leave 1 to 2 tbsp of oil in the wok. Add the pepper pods and white parts of the green onions to the oil, and stir fry briefly. Return the chicken to the wok, and stir fry until crispy brown.

Add the sauce mixture to the wok, tossing over the heat until the sauce thickens into a glaze (1-2 minutes). Garnish the chicken with the sliced green onion, and serve immediately. Serves 6, along with steamed broccoli and rice.