In a large bowl, combine chicken strips, salt, black pepper, soy sauce, and vinegar. Mix well and let it marinate for 15-20 minutes for maximum flavor.

Add egg and cornflour to the marinated chicken and mix until evenly coated.

Heat oil in a deep pan over medium-high heat. Fry the chicken in batches for 5-7 minutes until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.

In a bowl, whisk together tomato ketchup, chili sauce, soy sauce, vinegar, black pepper, cornstarch, and water. Set aside.

In a large wok or pan, heat 2 tbsp oil over medium heat. Add chopped garlic and sauté for 30 seconds until fragrant.

Add sliced onions and stir-fry for 1-2 minutes until slightly softened.

Toss in bell peppers and cashews, cooking for another 2-3 minutes to retain their crunch.

Add the fried chicken to the pan and toss well.

Pour in the prepared sauce and stir continuously to coat everything evenly. Let it cook for 2-3 minutes until the sauce thickens and clings to the chicken.

Transfer the Dragon Chicken to a serving dish and garnish with spring onions and sesame seeds.

Serve hot with steamed rice, fried rice, or noodles for the ultimate restaurant-style experience!