How to make it
In large bowl, whisk together Premium Soy Sauce, sugar, Chili Garlic Sauce, and green onions until sugar is dissolved.
Beat egg whites in shallow bowl until frothy. In seperate bowl, whisk together corn starch and baking soda. Season chicken with pepper. At several pieces at a time, dip chicken into egg whites, allowing excess to drop off. Immediately dredge chicken in corn starch, shaking off excess.
Place on large plate and continue until all chicken pieces are coated in egg white and cornstarch.
Add enough oil to cover bottom of deep straight-sided pan by 1/2 inch. Heat oil over medium-high heat until hot. Cook chicken in 2 to 3 batches until cooked through and golden brown on both sides, about 5 minutes per batch.
Drain chicken on several layers of paper towels. Serve with Chili Garlic & Premium Soy Sauce mixture.
Transfer chicken to bowl with sauce mixture and stir until all pieces are well coated with sauce. Transfer to platter and discard extra sauce.