In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken. Marinate for 15-20 minutes at room temperature to tenderize the chicken.

Place potato starch into a large bowl. In a second large bowl, whisk egg whites until soft peaks form.

Dredge marinated chicken in the potato starch, then coat with a thin layer of egg whites, scraping against the side of the bowl to remove excess (see note). Discard remaining marinade.

Heat three inches of oil over medium-high heat. Working in batches, add chicken, taking care not to crowd the pan and making sure each piece is fully submerged in oil. Fry for two minutes until golden. Transfer chicken to a paper towel-lined 9×13-inch pan.

In a small bowl, whisk together sauce ingredients until smooth. Transfer to a large skillet; bring to a boil, stirring constantly, until sauce thickens.

Add fried chicken; toss to coat.

Serve warm.