Cut the chicken breast into bite-sized pieces.

Place cornstarch in one bowl and beaten eggs in another. Dredge each piece of chicken in cornstarch, shake off excess, then dip in the beaten eggs.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Cook the coated chicken pieces in batches until golden brown and crispy, about 5-7 minutes per side. Remove and set aside.

In the same pan, add minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Add soy sauce, sugar, rice vinegar, and sesame oil to the pan, stirring to combine. Add dried red chilies if desired.

Once the sauce reaches a simmer, return the chicken to the skillet and stir to coat each piece evenly. Allow it to simmer for another 2-3 minutes until heated through.

Transfer to a serving plate and garnish with chopped green onions and sesame seeds. Serve over rice or alongside steamed vegetables.