Soak 20 grams of Kashmiri dried red chilies in boiling water for 15-20 minutes until softened. Once pliable, drain and blend with a splash of fresh water until smooth.

Cut 250 grams of boneless chicken into thin strips and combine with salt, grated ginger, garlic, soy sauce, chili paste, and vinegar. Marinate for 20 minutes.

Whisk together 1 teaspoon of soy sauce, 2½ tablespoons of tomato sauce, red chili paste, sugar, and vinegar to prepare the sauce.

Heat ¾ cup of oil in a wok. Stir-fry chopped onions, diced bell peppers, and whole dried chilies for 2-3 minutes until tender.

Pour the prepared sauce into the wok with the stir-fried vegetables and simmer for 3-4 minutes until thickened.

Coat chicken strips in egg white, then in cornstarch and all-purpose flour. Fry in hot oil for 4-5 minutes until golden brown and crispy.

Drain fried chicken on paper towels and toss in the thick sauce with roasted cashews. Garnish with chopped scallions.

Serve immediately while hot, either as an appetizer or with rice or noodles.