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For the marinade, place all the ingredients in a bowl and mix in very well. If too dry, add an egg white; if too wet, add some cornflour until you get a nice sticky coating.
Refrigerate for at least 20-30 minutes and meanwhile start preparing for the sauce.
Heat the oil for deep frying and when hot, mix the marinated chicken again and fry the pieces until well coloured.
Drain in a strainer and start on the sauce.
Take two tablespoons or a bit more of the frying oil in a large frying pan or wok.
Fry first the cashew nuts, stir continuously until pale coloured and remove them adding them with the chicken.
Next, add the shredded peppers and sauté until they change colour and remove them.
Add a bit more oil if needed, then add the red chilli or flakes and the ginger and garlic, frying until garlic starts to colour.
Add the sliced onion and sauté until onions turn soft.
Add the ketchup, swirl some water in the bowl to clean it out and add that to the pan.
Let it boil and then add the light soy sauce, chopped coriander, and spring onions, then the chicken along with the cashew nuts and the peppers.
Toss until the chicken gets hot again, taste and remove.
You can keep some coriander and spring onions aside and sprinkle this over the top before serving. Serve as a starter or with rice or noodles.