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Make the sauce: Whisk together soy sauce, sugar, cornstarch, vinegar, wine, chile-garlic sauce, and miso in a small bowl; set aside.
Heat oil in a 14″ flat-bottom wok or skillet over high heat. Working in batches, add chicken, and fry, turning gently, until golden brown and cooked through, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain; pour off all but 1 tbsp. oil. Return wok to medium-high heat, and add sauce and chiles; cook, stirring, until reduced and thickened, about 5 minutes. Return chicken to wok, and cook, tossing to coat in sauce, until sauce glazes chicken, about 2 minutes.