Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.

Lay out the wonton wrappers on a clean surface. Spoon about 1 tsp of the cream cheese mixture onto the center of each wrapper.

Brush the edges of the wrappers with the beaten egg white.

Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.

In a bowl toss each piece of chicken with cornstarch. Set aside.

In a separate dish, combine all the ingredients for the sauce together.

Heat a non-stick skillet over medium high heat.

Cook the chicken: Add the oil to the non-stick skillet. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan and set aside, leaving about 1 TBSP of the oil in the pan.

Cook the sauce: Return the pan to the heat and add the garlic, ginger, and pepper flakes. Saute for about 30 seconds. Add the sauce to the skillet and bring to a simmer, then add the chicken and toss to coat.

Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.

Finish the rice: Fluff with a fork and season with salt and pepper to taste.

Mix the sparkling water with lemon.

Serve: Spoon the rice onto a plate and top with the chicken and sauce. Garnish with sesame seeds and scallions. Enjoy with crab rangoon and sauce, fortune cookie, and sparkling water.