Ingredients:

  • 500g chicken breast, cut into thin 2-inch strips
  • 1 large egg white, lightly beaten
  • 2 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp ginger-garlic paste
  • 0.5 tsp black pepper, freshly cracked
  • 0.5 tsp salt
  • 3 tbsp red chili paste
  • 2 tbsp tomato ketchup
  • 1 tbsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 0.25 cup raw cashews
  • 6 dried red chilies, snapped in half
  • 1 large onion, sliced into thin wedges
  • 1 large bell pepper, julienned
  • 4 cloves garlic, minced
  • 1 inch ginger, julienned
  • 2 green chilies, slit
  • 2 tbsp scallions, chopped
  • 4 tbsp vegetable oil for frying

Instructions:

  1. In a large mixing bowl, combine the chicken strips with the egg white, cornstarch, flour, ginger-garlic paste, salt, and pepper. Massage until coated and let rest for 15 minutes.
  2. Heat oil in a wok or deep skillet. Fry the chicken strips in small batches for approximately 4-5 minutes until golden and crispy. Remove with a spider strainer and drain.
  3. In a small bowl, whisk together the red chili paste, tomato ketchup, dark soy sauce, rice vinegar, and honey to create the Dragon Sauce emulsion.
  4. Drain all but 1 tablespoon of oil from the wok. On high heat, add the cashews and dried red chilies, stirring for 30 seconds until fragrant.
  5. Add the minced garlic, julienned ginger, and green chilies. Sauté for 1 minute, then toss in the onions and bell peppers, stir-frying for 2 minutes until slightly softened but still crisp.
  6. Pour in the prepared sauce. Once bubbling, add the fried chicken back to the wok. Toss rapidly until every piece is coated in a mahogany glaze.
  7. Garnish with chopped scallions and serve immediately.