For the sauce: Heat a wok over medium high heat. Add ketchup, chile oil, garlic, vegetable oil and sesame oil. Heat to boiling. Add sugar. Continue boiling and stirring until sugar is incorporated. Add green onions, then stir and remove from heat. Set aside in a container.
For the jade red wings: Beat egg whites in a bowl to frothy stage only. Add garlic salt and black pepper. Marinate wings in egg whites for 5 minutes.
Dredge in cornstarch, shaking off excess.
Heat oil to 350 degrees F in a deep-fryer.
Deep-fry wings until golden brown and crispy, about 7 minutes. Drain.
Heat wok. Add sauce and heat until bubbling throughout. Add wings. Toss.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.