Whisk egg whites until foamy in a large bowl. Add a pinch of garlic salt and black pepper and stir. Add chicken pieces, tossing to coat. Working in batches, dredge chicken in corn starch.
Heat oil in a heavy-bottomed pot over medium heat (350 F degrees). Use a small piece of chicken to test the temperature of the oil.
Working in batches, shake to remove excess cornstarch from chicken. Cook several pieces at a time until crispy and slightly golden, 5-7 minutes. Place fried chicken on a paper towel lined tray. Repeat.
To make Jade Red Sauce
In a small bowl, make a garlicky spice-oil (garlic, yellow onion, scallions, serrano, jalapeno, garlic salt, chili oil, and sesame oil).
Warm a large skillet over medium heat. Add all of the spice-oil. Toss and cook for 1 minute until very fragrant.
Add the ketchup and powdered sugar. Stir to combine, then add the water. Warm the sauce and toss with the fried chicken. *Tip: you could add a little chicken to the pan at a time or place all of the chicken in a large bowl and pour the sauce over, tossing to coat.