Mix together all sauce ingredients,and set aside.
In a shallow dish mix together the cornstarch, cayenne, baking soda and salt and pepper (this is to coat the chicken).
Beat egg whites until frothy.
Dip the chicken in the egg whites and then coat in cornstarch mixture and let set on rack for a few minutes until set. Fry in some oil until cooked. Set aside.
Clean wok, then fry ginger and garlic in a tablespoon of oil until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add the sauce mixture and bring to boil. Then add cooked chicken, stirring until well mixed.
In a small dish, mix the water with 1 tablespoon cornstarch until smooth, then stir into the wok until sauce is thickened.
Stir in 1 tablespoon oil and sesame oil. Serve at once.