Begin by cutting the chicken breast into thin strips for quick cooking. In a bowl, combine the chicken with salt, pepper, dark soy sauce, chili garlic paste, ginger garlic paste, egg, all-purpose flour, and cornstarch. Mix well until the chicken is evenly coated. Let the mixture marinate for 15 minutes to enhance the flavor and texture.

Heat enough oil in a deep pot over medium-high heat, aiming for around 350°F (175°C). Once the oil is hot, carefully add the marinated chicken strips in batches. Fry for about 2-3 minutes or until they turn golden brown and crispy. Remove the chicken with a slotted spoon and let it drain on paper towels to absorb excess oil.

In a separate pan, add a couple of tablespoons of oil and heat over medium flame. Once hot, toss in the dry red chilies and cashews, frying them for 1-2 minutes until golden brown and fragrant.

Add the sliced onion and capsicum to the pan with the fried chilies and cashews. Sauté for about 3-4 minutes, or until the vegetables become tender and slightly caramelized.

Stir in the ginger garlic paste, cooking for an additional minute until fragrant. Mix in the chili garlic paste, dark soy sauce, tomato ketchup, a pinch of salt, ajinomoto (if using), and sugar. Let this mixture simmer for about 2-3 minutes until the sauce thickens to your desired consistency.

Add the fried chicken strips to the pan, tossing them gently in the sauce until they're well coated.

Once coated, remove the pan from the heat. Garnish your Dragon Chicken with chopped coriander or spring onions and serve hot.