Preheat oil over medium heat for about 3 minutes.
Season egg white with salt and pepper. Beat the egg white until frothy.
Mix the rice flour and cornstarch in another bowl.
Mix the egg white with the chicken wings then dredge into the flour until well coated.
Deep-fry the chicken wings in batches for about 5 to 7 minutes or until golden brown and cooked through.
Drain on paper towels and cool for about 5 minutes.
Place the chicken wings back in the hot oil in high heat and cook for another 3 minutes.
Remove chicken wings and drain on a cooling rack for another 5 minutes.
To make the soy garlic sauce: In a small saucepan, mix together all the ingredients. Simmer once until slightly thick.
Toss the chicken wings in soy garlic sauce in batches until well coated. Serve hot.