In a mixing bowl, combine the sliced boneless chicken thighs with one egg white, cornstarch, salt, and pepper. Mix well until every piece is evenly coated. Let the chicken sit for 10-15 minutes.

Heat a generous amount of vegetable or canola oil in a large skillet over medium-high heat. Carefully add the chicken pieces in batches and fry for about 4-5 minutes until golden brown and crispy.

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

Stir in ketchup, soy sauce, chili garlic sauce, rice vinegar, and sugar. Mix well and simmer for 2-3 minutes until slightly thickened.

Add the crispy chicken pieces back into the skillet, tossing gently until well-coated. Simmer for another minute to meld flavors.

Transfer Dragon Chicken to a serving platter. Top generously with chopped green onions and sprinkle sesame seeds. Serve hot.