Instructions

• Cut 1 pound boneless skinless chicken breast into strips about 1/2 inch by 2 inches and place the pieces in a sealable bag or large bowl.
• In a bowl, whisk together the marinade: 1 large egg, 2 tablespoons low-sodium soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste (or grated ginger), and 2 teaspoons garlic paste (or grated garlic). Pour the marinade over the chicken, seal or cover, and refrigerate for 30 minutes.
• In a separate bowl, combine the breading mixture: 1/2 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and 1/2 teaspoon black pepper. Mix well.
• Pour enough Oil for frying into a large skillet for deep-frying and heat over medium-high until the oil is hot but not smoking.
• Remove the chicken from the marinade, letting excess drip off. Coat each piece evenly in the breading mixture, pressing gently so the breading adheres.
• Working in batches so you do not overcrowd the skillet, carefully add the breaded chicken to the hot oil in an even layer. Fry each batch about 4–5 minutes total, turning as needed, until the pieces are golden brown and cooked through.
• Transfer fried chicken to a paper towel–lined plate to drain. Repeat with remaining chicken. When finished frying, carefully discard the used oil and wipe the skillet clean (or use a clean skillet) for the sauce stage.
• Heat 1 tablespoon vegetable oil in the cleaned skillet over medium-high heat. Add 1 cup unsalted cashews, 1 red bell pepper (thinly sliced), 1/2 red onion (thinly sliced), and 3 dried red chilis. Cook, stirring frequently, about 4–5 minutes, until the vegetables are tender and the cashews are lightly toasted.
• While the vegetables cook, whisk the sauce in a small bowl until smooth: 1/4 cup ketchup, 1/4 cup low-sodium soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste (or grated garlic), 2 teaspoons ginger paste (or grated ginger), 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch.
• Add the fried chicken to the skillet with the vegetables, pour the sauce over everything, and cook, stirring continuously, until the sauce thickens and evenly coats the chicken and vegetables (about 1–2 minutes).
• Remove from heat, transfer to a serving dish, and garnish with sliced green onions before serving.