Begin by cutting the boneless chicken into bite-sized pieces. In a mixing bowl, combine the chicken pieces with the egg white, cornstarch, salt, and black pepper. Toss well to ensure each piece is evenly coated. Allow the mixture to marinate for 10-15 minutes.

In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom—approximately ¼ inch deep. Once the oil is hot, carefully add the marinated chicken in batches. Fry for 4-6 minutes per side, or until the chicken turns golden brown and crispy. Use a slotted spoon to transfer the fried chicken to paper towels, draining excess oil.

In the same skillet, reduce the heat to medium and add the sesame oil. Sauté the minced garlic, ginger, and dried red chilies for about 1-2 minutes until aromatic. Then, stir in the tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2-3 minutes, and add water if it becomes too thick.

Once the sauce has thickened slightly, add the crispy fried chicken back into the skillet. Toss everything together, ensuring each piece of chicken is coated with the sauce. Let it simmer for an additional minute.

Garnish your Spicy Dragon Chicken with sliced green onions and toasted sesame seeds. Serve immediately while hot and crispy, perfect over steamed rice, tossed with noodles, or wrapped in lettuce cups.