Step 1: Prepare the Chicken

1. Cut the chicken breasts or thighs into bite-sized cubes.
2. Place the chicken in a bowl and season with salt, black pepper, garlic powder, and white pepper (if using).
3. Add the egg white and mix well to coat the chicken evenly.
4. Toss the chicken pieces in cornstarch, ensuring they are fully coated for maximum crispiness.

Step 2: Fry the Chicken

1. Heat about 1 inch of vegetable oil in a pan over medium-high heat. The oil should reach 350°F (175°C)—you can test it by dropping in a small piece of coated chicken; if it sizzles immediately, it’s ready.
2. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy.
3. Remove the chicken and drain on a paper towel-lined plate.

Step 3: Prepare the Aromatic Toss

1. In a clean pan or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add the minced garlic, red chilies, green chili, and green onions, stirring quickly for about 30 seconds until fragrant.
3. Toss in the crispy fried chicken and season with salt and black pepper. Stir everything together for 1-2 minutes to coat the chicken in the aromatic flavors.

Step 4: Serve and Enjoy!

1. Transfer the Salt and Pepper Crispy Chicken to a serving plate.
2. Garnish with extra green onions and a sprinkle of black pepper for an extra punch of flavor.
3. Serve hot with steamed rice, fried rice, or enjoy as an appetizer with a side of dipping sauce.