Make a seasoning mix by combining 2 tsp salt, 2 tsp chicken broth powder, ½ tsp white pepper powder, 1 tsp garlic powder and ¼ tsp ground black pepper in a small container and mix well

Marinate chicken wings with the white of one egg and 3 tsp (half) of the above seasoning mix. Mix well and marinate for 30 minutes

Cut green onions into small pieces and set aside

Put 1 c of tapioca starch in a mixing bowl

Dip each chicken wing into the tapioca starch. Cover each chicken wing completely with tapioca starch

Prepare oil for frying and heat oil to 175˚C or 350˚F

Put the chicken wings into the oil. Do not overcrowd to prevent the temperature from dropping too much. After adding chicken wings, temperature of the oil should not go below 140˚C or 290˚F. 150˚C to 160˚C (300˚F-325˚F) would be the most optimal frying temperature. Fry for 3-5 minutes until wings are done and rest on cooling rack

After all the chicken wings have been fried, bring the temperature of the oil to 200˚C or 400˚F

Put the wings in the oil again. This time, a bit of crowding will be fine. Fry for 1 minute to get a nice golden colour. Remove from oil and rest them on cooling rack

In a wok, on medium-high heat, add 4 tbsp of oil

Fry the garlic, chilis and ¾ of the green onions for 30 seconds. Add the rest of the seasoning mix plus 2 tsp of sugar into the wok and stir-fry for 10 seconds

Add the chicken wings to the wok and toss the chicken wings until most of the seasoning, green onions, chilis and garlic have adhered to the wings

Place on serving plate and sprinkle with the remainder of the green onions

Serve