In a mixing bowl, combine the thinly sliced boneless chicken with one egg white, 1/4 cup of cornstarch, and a generous sprinkle of salt and pepper. Toss until the chicken is well coated and let it marinate for about 10-15 minutes to enhance its flavor and texture, making it crispier when fried.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken in batches, ensuring not to overcrowd the pan. Fry each batch for about 4-5 minutes until golden brown and crispy, then transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Lower the heat to medium and add 1 tablespoon of sesame oil to the same skillet. Once warmed, stir in 2 tablespoons of minced garlic, 1 tablespoon of minced ginger, and 2-3 dried red chilies; sauté for 1-2 minutes until fragrant.

Pour in 1/2 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 into the skillet. Stir well and let the mixture simmer for about 3-5 minutes.

Once the sauce has reached your desired thickness, gently toss the crispy fried chicken in the sauce, ensuring each piece is completely coated. Let it simmer for an additional minute.

Transfer the coated chicken to a serving plate, garnishing with fresh sliced green onions, toasted sesame seeds, and optional crispy fried onion or bell pepper strips. Serve immediately.