General soul chicken

For the Marinade:
1 egg white
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (see note above)
2 tablespoons 80-proof vodka
1/4 teaspoon baking soda
3 tablespoons corn starch
1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
For the Sauce:
3 tablespoons dark soy sauce
2 tablespoons  of dry sherry.
2 tablespoons Chinese rice vinegar or distilled white vinegar
3 tablespoons homemade or store-bought low-sodium chicken stock
4 tablespoons sugar
1 teaspoon roasted sesame seed oil
1 tablespoon corn starch
2 teaspoons peanut, vegetable, or canola oil
2 teaspoons minced garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger (about one 1-inch piece)
2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
8 small dried red Chinese or Arbol chilies (see note above)
To Finish:
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving