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1
In a Dutch oven or deep-fryer heat oil to 375 degrees F.
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2
In a medium bowl, beat the egg whites with a handheld mixer until frothy.
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3
Place the chicken pieces into the egg whites, mixing until each piece is covered.
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4
Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
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5
Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch.
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6
Cover the pieces completely by turning in corn starch.
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7
Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch.
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8
If using a deep-fryer place the pieces into a fry basket.
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9
Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook.
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10
Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes.
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11
The chicken should appear somewhat dry, not oily, when the basket is lifted.
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12
If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
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13
In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
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14
Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat.
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15
Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown.
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16
Add approximately 2 cups of the fried chicken and toss to cover with the sauce.
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17
Finish them with a pinch of garlic salt.
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18
Toss once more and serve.
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19
Repeat with the remaining chicken.
