Begin by slicing your boneless, skinless chicken into thin strips. In a bowl, combine the chicken with the egg white, cornstarch, salt, and pepper. Mix thoroughly and marinate for about 10-15 minutes.

Heat vegetable oil in a skillet over medium-high heat until shimmering. Carefully add the marinated chicken in batches and fry for 4-5 minutes until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

In the same skillet, reduce the heat and pour in sesame oil. Add minced garlic, minced ginger, and dried red chilies, sautéing for 1-2 minutes until fragrant. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer for 2-3 minutes until the sauce thickens, adding water if needed.

Once the sauce has thickened, add the crispy fried chicken back into the skillet and gently toss to coat. Let it simmer for an additional minute to absorb the flavors.

Remove from heat and transfer the Dragon Chicken to a serving dish. Garnish with green onions and toasted sesame seeds. Serve immediately with steamed rice, tossed noodles, or lettuce cups.