Add your chicken pieces to a large reusable bag or into a sealable container (with lid) together with the flour, sea salt, and pepper. Toss gently to evenly coat the chicken.

In a medium bowl, beat the egg whites

Spritz your pan and heat over medium heat.

Working in small batches, dip each flour-coated chicken piece into the beaten eggs then add to your preheated skillet. Cook them for about 3 minutes per side, or until golden brown and fully cooked through. Set chicken aside on a plate.

Into that same preheated skillet, spritz your pan again and add the onion and garlic. Cook, stirring constantly for 1 minute. Add in the hot sauce, vinegar, syrup, and pepper flakes, stirring constantly for a minute or so, or just until the sauce has thickened.

Return your chicken pieces into the skillet and toss to coat with the firecracker sauce.

Serve hot with rice or cauliflower rice, garnished with sesame seeds