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In a large bowl, stir together cream cheese, chives, soy sauce, and garlic powder until smooth. Fold in crab.
In a small bowl, whisk egg until blended.
Place about 1 tablespoon crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub edges of wrapper with beaten egg (this will help seal the wontons).
Bring all 4 corners together above center of wrapper and pinch to enclose, moving your fingers down along the edges and forming an “X” shape. Arrange on a large plate or sheet tray. Repeat with remaining crab mixture.
Refrigerate formed crab rangoon for 1 hour.
Into a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 3" to 4". Heat to 350°.
Working in batches of 4 to 5, fry rangoon until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
Arrange crab rangoon on a platter. Serve with duck sauce if desired.