Begin by slicing your boneless chicken breasts or thighs into bite-sized pieces. In a bowl, mix the chicken with egg white, cornstarch, salt, and pepper until evenly coated. Let this mixture sit for 10–15 minutes.

Heat a generous amount of vegetable oil in a skillet over medium-high heat, reaching about 350°F (175°C). Fry the marinated chicken in batches for 4–5 minutes or until golden brown and crispy. Drain on paper towels.

In the same skillet, reduce the heat to medium and add sesame oil. Sauté minced garlic, ginger, and dried red chilies for 1–2 minutes until aromatic.

Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the sautéed mixture. Stir to combine and simmer for 2–3 minutes, adjusting thickness with water if needed.

Add the fried chicken pieces to the skillet and gently toss until coated in the sauce. Simmer for an additional minute.

Transfer the coated chicken to a serving platter and garnish with green onions and sesame seeds. Serve immediately over rice, noodles, or lettuce cups.