Marinate the Chicken: In a medium mixing bowl, combine the egg white, water, and kosher salt. Add the chicken pieces and stir until well-coated. Let the chicken marinate for about 10 minutes while you prepare the sauce and coating.

Prepare the Coconut Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and salt until smooth. Heat 1 teaspoon of neutral oil in a small saucepan over medium heat. Pour the coconut milk mixture into the saucepan and cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.

Coat and Fry the Chicken: In a shallow dish, spread the cornstarch. Dredge each marinated chicken piece in the cornstarch, ensuring it’s well-coated on all sides. Heat a large skillet with about 1/4 inch of neutral oil over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, frying each side for 3-4 minutes until golden and crispy.

Serve: Arrange the crispy chicken pieces on a serving plate and drizzle with the prepared coconut sauce. Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired. Serve warm, ideally over steamed rice or with your favorite side of stir-fried vegetables.