In a mixing bowl, combine the sliced boneless skinless chicken with one egg white, ¼ cup cornstarch, ½ teaspoon salt, and ½ teaspoon black pepper. Stir well and let marinate for about 10-15 minutes.

Heat approximately ½ inch of vegetable oil in a large skillet over medium-high heat. Carefully fry the marinated chicken in batches for 4-6 minutes until golden brown and crispy. Drain on paper towels.

In the same skillet, reduce heat to medium and add 1 tablespoon of sesame oil. Sauté 2 tablespoons of minced garlic, 1 tablespoon of minced ginger, and 2-3 dried red chilies for 1-2 minutes until fragrant.

Add ½ cup of tomato ketchup, 2 tablespoons of soy sauce, 1 tablespoon of chili garlic sauce, 1 tablespoon of vinegar, and 1 tablespoon of sugar or honey to the skillet. Stir and let simmer for 2-3 minutes, adding up to ¼ cup of water if the sauce is too thick.

Add the crispy fried chicken pieces back to the skillet with the sauce. Toss to coat and let simmer for about 1 minute.

Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately, pairing with rice if preferred.