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1
Whisk all the sauce ingredients together in a large bowl.
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2
Set side.
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3
Cover chicken breasts with plastic wrap and lightly pound with a meat mallet until about 1/2 inch thick.
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4
Slice breasts into three pieces lengthwise and transfer to large zipper lock storage bag.
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5
Add 1/4 cup sauce to the bag, seal, and gently squeeze the bag to coat the chicken with sauce.
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6
Refrigerate for 30 minutes (or up to 2 hours).
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7
In large bowl, combine flour, cornstarch, salt, and baking powder.
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8
Add 6 tablespoons sauce and combine until mixture resembles coarse wet sand.
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9
In another large bowl, whisk egg whites until foamy.
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10
Remove the chicken from the marinade and pat dry with paer towels.
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11
Working with one strip at a time, dip chicken in the egg whites and transfer to the flour mixture, pressing lightly to adhere.
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12
Place chicken pieces on a wire rack set on a rimmed baking sheet and refrigerate for 15 minutes (or up to 4 hours).
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13
Adjust the oven rack to the middle position and heat the oven to 200 degrees.
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14
Heat the oil in a large skillet over medium-high heat until shimmering.
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15
Place half of the chicken strips in oil and fry until golden brown and cooked through, about 2-4 minutes per side.
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16
Transfer to a baking sheet lined with paper towels and place in the warm oven.
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17
Repeat with the remaining chicken strips.
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18
Serve on a heated platter with sauce for dipping or drizzling.
