In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow sitting for 10 to 15 minutes. For the sauce: Meanwhile, combine the sauce ingredients in a small bowl, and set aside. To Cook: In a large ziplock bag, add the cornstarch. Add the marinated chicken into the bag, seal, and shake until fully coated. Heat the oil in a wok or large nonstick skillet over medium-high heat until hot, and once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes. Flip to brown the other side for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat. Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.