Begin by cutting the chicken thighs into bite-sized strips and placing them in a mixing bowl. Add the egg, reduced sodium soy sauce, and a mix of garlic powder, onion powder, ginger powder, paprika, and cayenne pepper. Stir to coat the chicken well, then cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

While the chicken is marinating, whisk together the sauce ingredients in a bowl. Combine sambal oelek, reduced sodium soy sauce, oyster sauce, ketchup, honey, and chinkiang vinegar until smooth, ensuring the cornstarch is dissolved completely. Set this flavorful mixture aside as it will be the luscious coating for our Dragon Chicken.

In a zip-top bag, combine all-purpose flour, cornstarch, and additional paprika for extra flavor. Remove the marinated chicken strips from the fridge and shake off excess marinade. Add a few chicken pieces to the bag at a time, sealing it tightly, and shake until they’re evenly coated in the breading mixture, which should appear dry and sandy.

Heat a nonstick skillet over medium-high heat, adding enough vegetable oil to cover the bottom generously. Once the oil is hot, add the breaded chicken strips in batches, taking care not to overcrowd the pan. Cook for about 4 minutes on each side or until they’re golden brown and crispy, then transfer to a plate lined with paper towels to drain excess oil.

In a dry skillet over medium heat, add the raw, unsalted cashews. Stir them frequently for about 3 to 5 minutes until they turn golden and fragrant. Keep a close eye on them to prevent burning, then remove them from the heat and set aside to cool.

In the same skillet used for the chicken, add a splash of oil if necessary and increase the heat. Add the sliced white onions and red bell peppers, sautéing them for about 2 to 3 minutes until they just soften. Then, toss in the minced fresh ginger and garlic, cooking for an additional minute until aromatic.

Lower the heat slightly, then pour the prepared sauce into the skillet with the sautéed vegetables. Stir well to combine and bring it to a gentle simmer for about 1 minute, allowing the sauce to thicken slightly.

Finally, return the crispy chicken strips to the skillet along with the toasted cashews. Toss everything together gently, ensuring each piece of chicken is well-coated with the spicy sauce and mixed with the vegetables. Serve immediately, garnishing with fresh herbs or green onions if desired.