Step 1

In a large bowl, add chicken pieces. Season with salt, black pepper, Kashmiri chili powder, vinegar, light soy sauce, and ginger garlic paste. Mix well.

Step 2

Next, add an egg white and mix until all the chicken pieces are well coated.

Step 3

Add all-purpose flour and cornflour. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge.

Step 4

Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying.

Step 5

Heat oil in a heavy-bottomed wok over medium heat.

Step 6

Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Deep fry on medium heat, turning a couple of times with the help of slotted spoon, until they turn golden brown and crispy on both sides. Cook time will depend on the thickness of the chicken pieces.

Step 7

Set aside on an absorbent napkin.

Step 8

In a small bowl, combine sambal oelek, tomato ketchup, light soy sauce, rice vinegar, and sugar. Mix well and set aside.

Step 9

Heat oil in a wok or heavy-bottomed pot on medium-high heat, add cashew nuts, saute until golden brown and set aside.

Step 10

Next, add minced ginger-garlic and broken dried red chiles, sauté until ginger-garlic are fragrant.

Step 11

Add sliced onion, red and green bell peppers, sauté for 2 to 3 minutes.

Step 12

Add salt and pepper to season the veggies.

Step 13

Add in the sauce mixture. Mix well, cook for 1-2 minutes or until it begins to bubble.

Step 14

Now add the cornflour slurry. Give the slurry a good stir before pouring and continue mixing until it thickens up.

Step 15

Add in the fried chicken pieces along with the roasted cashew nuts, toss to coat with the sauce.

Step 16

Add in the scallion greens, mix and switch off the heat. Serve immediately.