In a mixing bowl, combine chicken strips with soy sauce, egg, cornstarch, and all-purpose flour. Toss until coated and let marinate for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Fry the marinated chicken in batches for 4-5 minutes on each side until golden brown.

In a separate pan, heat oil over medium heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

Add sliced bell peppers to the pan, cooking for about 2 minutes until they soften but retain crunch.

Stir in chili garlic sauce, ketchup, soy sauce, vinegar, sugar, and red chili flakes. Simmer for 3-4 minutes.

Return fried chicken to sauce mixture, tossing to coat. Cook for an additional 2-3 minutes.

Garnish with chopped green onions and toasted sesame seeds or cashews. Serve immediately over jasmine rice or noodles.