Instructions:

• Begin by cutting the boneless skinless chicken breast into bite-sized pieces. In a large mixing bowl, combine the chicken with the egg, soy sauce, chili paste, ginger paste, and garlic paste. Mix well to ensure every piece is coated. Let this marinate for at least 30 minutes to develop those incredible flavors.
• In another bowl, combine the all-purpose flour, cornstarch, chili powder, garlic powder, ground ginger, and black pepper. This mixture will give your chicken that crispy exterior.
• In your wok or deep frying pan, heat oil over medium-high heat. You’ll want enough oil to fully submerge the chicken pieces. Use a cooking thermometer to check that the oil is around 350°F (175°C) for the best frying results.
• Once the oil is hot, take each marinated chicken piece, dip it into the flour mixture, and carefully place it in the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook until the chicken is golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
• In the same pan, add 1 tablespoon of vegetable oil. Toss in the sliced red bell pepper, red onion, and dried red chilis. Sauté for about 3-4 minutes until the vegetables are tender but still have a crunch.
• In a small bowl, whisk together the ketchup, low-sodium soy sauce, chili paste, garlic paste, ginger paste, sugar, rice vinegar, and cornstarch. Pour this sauce into the pan with the sautéed vegetables, stirring until it thickens slightly.
• Add the fried chicken back into the pan, tossing it well in the sauce and vegetable mix to ensure everything is evenly coated. Finally, sprinkle the unsalted cashews over the top for added crunch.
• Serve your Dragon Chicken hot, garnished with sliced green onions for a fresh touch. Enjoy it with steamed rice or noodles for a complete meal!