Deseed dried chilies and soak in boiling hot water, for about 15 to 20 mins. Drain the water and add them to a grinder. Blend with fresh water to a smooth paste. This makes 4 tablespoons chili paste.

Cut chicken to thin stirps of ½ inch by 2 to 3 inch and add to a mixing bowl.

Add salt, ginger garlic paste, soya sauce, black pepper or chili paste, vinegar (omit to use sambal oelek). Mix well and cover. Rest for 20 mins while you prepare the other ingredients.

In a small bowl, stir soya sauce, maggi tomato sauce, sugar, red chili paste, vinegar (omit to use sambal oelek). Taste test to adjust salt and vinegar to your preference. Optionally for a slightly saucy version - In another small bowl, stir together cornstarch and water.

On a medium high flame, heat oil in a wok to temper. Add red chills, white scallions, ginger, garlic, onions, coriander stems and bell peppers. Stir fry on a high heat for 2 to 3 mins.

Stir in the prepared dragon sauce and hot water. Let cook on a medium high heat until thick and glossy.

Optional - Pour the cornstarch slurry (make sure you mix it first with a spoon). Bring to a boil and let simmer for a minute, until thick and bubbling.

Taste test and adjust sauce to taste. It should be prominently hot, with a slight hint of soya and faintly sour (from tomato sauce). Turn off and keep it warm.

When you are ready to fry, on a medium flame heat oil in a deep pan.

Stir in the egg white and coat the chicken well. Mix together both the flour and cornstarch. Sprinkle evenly over the chicken and coat it well. If it is too dry, add a splash of water or egg. But avoid making the batter runny.

Test if the oil is hot enough by dropping a small portion of batter to the hot oil. It should sizzle and rise to the surface without turning too brown.

Gently slide the chicken pieces one by one to the hot oil. Do not overcrowd the pan. Fry without disturbing them for 2 mins. Stir and fry further for another minute, until they turn evenly golden and crisp.

Remove to a wired rack or a steel colander and fry the remaining marinated chicken in batches. Optionally, flash fry (refry) the chicken on a medium high heat just for a minute or 2. Overdoing can make the chicken chewy.

Cool down slightly for 1 to 2 mins.

Add the fried chicken and roasted cashews. Mix to coat with the dragon sauce. Garnish with spring onion greens.

Serve immediately as an appetizer/ snack or side with fried rice or noodles or soup.