Spicy Fried Chicken

Whisk all the sauce ingredients together in a large bowl. Set side.

Cover chicken breasts with plastic wrap and lightly pound with a meat mallet until about 1/2 inch thick. Slice breasts into three pieces lengthwise and transfer to large zipper lock storage bag. Add 1/4 cup sauce to the bag, seal, and gently squeeze the bag to coat the chicken with sauce. Refrigerate for 30 minutes (or up to 2 hours).

In large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tablespoons sauce and combine until mixture resembles coarse wet sand.

In another large bowl, whisk egg whites until foamy. Remove the chicken from the marinade and pat dry with paer towels. Working with one strip at a time, dip chicken in the egg whites and transfer to the flour mixture, pressing lightly to adhere. Place chicken pieces on a wire rack set on a rimmed baking sheet and refrigerate for 15 minutes (or up to 4 hours).

Adjust the oven rack to the middle position and heat the oven to 200 degrees. Heat the oil in a large skillet over medium-high heat until shimmering. Place half of the chicken strips in oil and fry until golden brown and cooked through, about 2-4 minutes per side. Transfer to a baking sheet lined with paper towels and place in the warm oven. Repeat with the remaining chicken strips. Serve on a heated platter with sauce for dipping or drizzling.