In a medium bowl, combine sliced chicken breast with egg white, cornstarch, salt, and pepper. Let it rest for about 10-15 minutes.

Heat around 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the marinated chicken in batches for 3-4 minutes until golden brown and crispy.

In the same skillet, drain excess oil. Heat the sesame oil, sauté minced garlic, ginger, and dried red chilies for 30 seconds. Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer for 2-3 minutes.

Add the fried chicken to the skillet, tossing it in the sauce until coated. Cook for another minute to absorb the flavor.

Transfer to a serving platter, garnishing with green onions and sesame seeds. Serve immediately with rice or noodles.