In a medium bowl mix together the egg, garlic ginger paste, chilli powder, cornstarch, and soy sauce to form the chicken marinade
Add the raw sliced chicken to the marinade. Stir well so that the marinade fully coats the chicken. Place the marinated chicken in the fridge and chill for at least half an hour to allow the flavors to infuse.
Add a cm. depth of walnut oil to a hot wok (preferably, but you can use a large skillet) on low heat - you want it to be deep enough to shallow fry the chicken, so about ½ cup oil. Allow the oil to heat up and then carefully add the marinated chicken to the oil, which will begin to sizzle and cook immediately. TIP: add the chicken bit by bit to avoid violently spitting oil.
Cooking the chicken until golden brown and crispy then remove with a slotted spoon and drain on paper towels.
While the chicken is resting, remove any leftover oil from the pan and place back on the heat ready to make the dragon sauce. Begin the sauce by stir-frying the red onion, garlic ginger paste, and red and green chilli. When the onions become soft add the Tomato Ketchup, honey, sweet chilli sauce, and soy sauce, then stir together well.
Allow the dragon sauce to come to a simmer before stirring in the crispy chicken. Cook for another minute until thick and sticky, then top with cashew nuts and sliced green onions.