Prepare the Chicken: Cut the chicken into uniform 1-inch cubes. In a medium bowl, toss the chicken with soy sauce, Shaoxing wine (if using), salt, and white pepper. Add the egg white and mix until the chicken is evenly coated.

Create the Crispy Coating: Add the cornstarch to the bowl and toss thoroughly until every piece of chicken is generously coated. The mixture should feel thick and almost paste-like.

Fry the Chicken: Heat about 2-3 inches of oil in a wok or large, heavy-bottomed pot to 350°F (175°C). Carefully add the chicken pieces one by one, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack.

Sauté the Aromatics: Drain most of the oil, leaving about 1 tablespoon in the wok. Over medium-high heat, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant.

Combine and Serve: Return the crispy chicken to the wok. Add the green onions, a generous pinch of sea salt, and a heavy shower of coarsely ground black pepper. Toss everything together for about 30 seconds. Serve immediately.