• Marinate the chicken: In a mixing bowl, combine chicken strips with ground black pepper, salt, ginger-garlic paste, vinegar, dark soy sauce, and half of 1 egg white. Marinate for 30 minutes. Cover and keep it inside the refrigerator.
• After 30 minutes, add cornflour/cornstarch and all-purpose flour to the marinated chicken. Stir to combine.

Prepping the sauce

• In a bowl, combine tomato ketchup, dark soy sauce, sugar, vinegar, water, red chili sauce (or use store-bought Sambal Oelek), and cornflour/cornstarch. Stir to combine. The stir-fry sauce is ready.

Fry the chicken

• In a deep-bottom pan or wok, heat oil over medium heat. Add the chicken strips and fry. Do not overcrowd the pan. Fry in batches if needed. Do not stir immediately. Let it fry for a few seconds. Flip and fry until golden and crispy. Remove it to a plate.
• Toast the cashews: Heat 2 teaspoon oil on medium heat. Add cashews and stir-fry until golden. Remove it to a plate (leaving oil in the pan).

Combine Dragon Chicken

• Return the pan or wok to heat. Add 2 teaspoon of oil and heat over medium heat.  Add garlic and dried chilies. Stir-fry for 30 seconds. Add white onions. Stir fry until onions are soft. Add bell peppers/capsicum and cook them for 2-3 minutes. Keep them slightly crunchy, do not overcook. Season it with ground pepper and a pinch of salt.
• Give the dragon sauce a quick mix before adding it to the pan. Cook until the sauce bubbles and thickens. (Cook until glossy and coats the back of a spoon). Add fried chicken and fried cashews. Toss them with the dragon sauce. Garnish with spring onion (scallion) greens. For the crispiest chicken, enjoy it right away. It will become soggy after some time. Serve as a starter or side dish with fried rice or noodles.