Dragon Chicken with Spicy Cashew Stir Fry and Chili Sauce

Ingredients

• 1 large egg
• 1 tablespoon reduced sodium soy sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 450 grams chicken thighs, sliced into 1.25 cm strips
• 65 grams plain flour
• 30 grams cornstarch
• 1/2 tablespoon chili powder
• Canola or vegetable oil, for pan frying
• 60 ml reduced sodium soy sauce
• 60 grams ketchup
• 45 ml honey
• 30 ml oyster sauce
• 22–30 ml Asian chili sauce (such as Sambal Oelek)
• 15 ml Chinkiang vinegar (or 7.5 ml balsamic vinegar + 7.5 ml rice vinegar)
• 15 ml toasted sesame oil
• 7 1/2 grams cornstarch
• 130 grams unsalted cashews
• 15 ml vegetable or peanut oil
• 1/2 white onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 15 grams freshly grated ginger
• 6 garlic cloves, minced
• Toasted sesame seeds
• Sliced green onions