Marinate the Chicken: In a mixing bowl, whisk together cornstarch, chili garlic sauce, soy sauce, egg, grated ginger, salt, and pepper. Add the chicken strips and toss until evenly coated. Let it marinate for 15 minutes.

Sauté the Chicken: In a spacious skillet or wok, warm up vegetable oil over medium-high heat. Add the marinated chicken in batches, frying until golden and crispy on the outside. Remove the chicken from the pan and set aside on paper towels to drain.

Prepare the Sauce: In a small bowl, whisk together water, ketchup, soy sauce, chili garlic sauce, Sriracha, cornstarch, and sugar until well combined.

Sauté the Vegetables: If necessary, drizzle in a bit more oil into the same skillet. Stir-fry the garlic, ginger, sliced onion, and green bell pepper for 2-3 minutes until fragrant and slightly softened.

Combine Chicken and Sauce: Add the cooked chicken back into the skillet along with the cashews. Add the sauce blend, stirring constantly until it thickens and envelops the chicken, which should take around 2 minutes.

Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot. Dragon Chicken pairs wonderfully with steamed rice or noodles.