Ayam Naga

Instructions

1. Prepare 1 pound boneless skinless chicken breast by cutting it into ½-inch by 2-inch strips, and add the chicken to a sealable bag or large bowl.
2. Whisk together the marinade ingredients: 1 large egg, 2 tablespoons soy sauce,2 tablespoons chili paste, 1 tablespoon ginger paste,and 2 teaspoons garlic paste,. Pour the marinade into the same container as the chicken. Cover or seal it and let it marinate for 30 minutes.
3. In a separate bowl, whisk together the breading: ½ cup all-purpose flour, ¼ cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon black pepper.
4. In a large skillet heat 2 inches of Oil for frying over medium-high heat. Once the oil is hot, but not smoking, remove the chicken from the marinade. Coat the chicken in the breading mixture evenly.
5. Working in batches, lay the breaded chicken in an even layer in the hot oil and fry for about 4-5 minutes, turning the chicken to evenly brown.
6. Place the cooked chicken onto a paper towel-lined plate and set aside. Remove the oil from the pan or get a new pan.
7. Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup cashews,1 red bell pepper, ½ red onion, and 3 dried red chilis. Cook, stirring frequently until they are tender, about 5 minutes.
8. While the vegetables cook, whisk together the sauce ingredients: ¼ cup ketchup, ¼ cup soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch.
9. Add the cooked chicken to the pan with the vegetables and pour the sauce over everything. Cook, stirring continuously, until the sauce thickens and coats everything in the pan.
10. Remove from heat and serve with sliced green onions for garnish!