First, make your sauce. Head sesame oil in a large saute pan. Then add ginger, chiles, garlic, green onions and bell peppers and saute until the peppers start to soften.
Then add in remaining sauce ingredients and bring to a boil. Simmer for 5 minutes until thick. Set aside. Warm before serving.
Now, latkes time. Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
Place potatoes in a large bowl, dry again very well. Then add in the onion, garlic, egg, flour and salt and reserved starch and combine.
Meanwhile, heat up sesame oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until light golden brown, about 3 minutes. Then flip and fry the other side. Season immediately with salt and drain on a rack over paper towels. Repeat with remaining latkes.
Coat latkes in cornstarch and refry them until golden brown.
Serve latkes hot with warm General Tso's Sauce.