In a large Dutch oven, add oil for deep frying about 1-inch deep. Heat oil over medium heat.
Meanwhile, place chicken in a large bowl and add cornstarch, rice flour and egg white. Mix well to combine.
Test oil to see if it is hot enough by dropping in a small bit of batter. If it immediately sizzles and rises to the surface, it is ready. If it sinks, it is not hot enough.
When ready, gently drop individual pieces of chicken into the oil. Do not over crowd the pan. Do not disturb the chicken for 2 minutes, then stir them and let them cook until they are deep golden brown and very crisp. Remove chicken to a steel colander and continue frying the chicken in batches.