Prepare the chicken coating:
In a bowl, add chicken strips, egg white, soy sauce, salt, black pepper, garlic powder, and onion powder. Mix until well coated.

Create the crispy batter:
Sprinkle in all-purpose flour and corn flour. Toss gently until each strip is evenly coated. The mixture should look slightly sticky.

Fry the chicken:
Heat oil in a skillet over medium-high heat. Fry chicken in batches for 4–5 minutes, turning occasionally, until golden and crispy. Remove and set aside.

Make the sauce:
In another pan, heat 2 tablespoons oil. Add garlic and sauté for 30 seconds until fragrant. Add onions and bell peppers; cook for 2–3 minutes until slightly tender but still crisp.

Build the flavor:
Stir in ketchup, chili ketchup, sriracha, and chicken stock. Simmer for 3–4 minutes until the sauce becomes glossy and slightly thick.

Combine & finish:
Add fried chicken to the sauce and toss until fully coated. Cook for 2 more minutes so everything absorbs that spicy goodness .

Garnish & serve:
Sprinkle with green onions and sesame seeds. Serve hot with rice or noodles.