Combine all of the ingredients for the garlic mixture in a small bowl.
Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.