1-Start by preparing the red chili paste: soak 15 dried Kashmiri red chilies in water until soft, then blend them to make about 4 tablespoons of paste. Next, marinate the chicken strips by mixing 250 grams of boneless chicken breast with ½ tablespoon each of grated garlic and ginger, 1 teaspoon red chili paste, 1 teaspoon vinegar, 1 teaspoon soy sauce, ⅛ teaspoon sea salt, and 2 tablespoons of egg white. Let it sit for 15-20 minutes to absorb the flavors.

2-Coat the marinated chicken in a batter made from 4 tablespoons cornstarch, 2 tablespoons all-purpose flour, and additional seasonings if needed. Meanwhile, heat ¾ cup of high smoke point oil in a pan and fry the chicken until it’s golden and crispy, which takes about 5-7 minutes. For the sauce, combine 2-3 tablespoons red chili paste, 1 tablespoon soy sauce, 2½ tablespoons tomato sauce, 1-2 teaspoons each of vinegar and sugar, and ¼ cup hot water in a bowl.

3-In a separate pan, heat 2 tablespoons oil and stir-fry the aromatics: 1 tablespoon each of sliced garlic and chopped ginger, plus ½ cup diced onion and ½ cup sliced bell pepper. Add the spring onion whites and 2 broken dried red chilies, cooking until fragrant. Pour in the sauce mixture and simmer until it thickens and becomes glossy. Finally, toss the fried chicken with the sauce and ¼ to ½ cup roasted cashews, then garnish with the green parts of the spring onion. Serve it hot as an appetizer or with rice for a full meal, and remember that double frying the chicken briefly can help keep it crispy without making it chewy.

4-Substeps for Frying and Saucing: To ensure even cooking, fry the chicken in batches to avoid overcrowding the pan. Once the sauce is ready, mix it gently with the chicken to coat evenly, allowing the flavors to meld for the best taste.