To prepare the red chili paste, soak the red chilies in warm water for 20 minutes.
Grind the red chilies with little water to a smooth paste and set aside.
Cut the chicken into strips.
Except corn flour and egg, marinate the chicken with all the ingredients listed under 'To marinate the chicken' and let it rest for 30 minutes.
Just before frying, add the cornflour and the egg and mix well.
Heat oil in a pan on to fry the chicken.
When the oil is hot, add the chicken pieces in batches to fry them until golden-brown on all sides.. Drain the chicken onto a plate and set it aside.
In another pan on medium heat, add 2 tbsp oil. When the oil is hot, add chopped garlic, cashews and red chilies and fry them.
Add ginger-garlic-green chili paste, onions, capsicum and chopped spring onion whites and saute them on a medium flame.
Add the red chili sauce, green chili sauce, soya sauce, red chili paste and the required salt.
Add the tomato ketchup to the pan along with the sugar and mix well.
Mix all the sauces well and let the sauce thicken a bit.
Add the fried chicken pieces to the sauce and mix well until the sauce coats all the chicken pieces evenly.
Garnish with chopped spring onion greens and mix well.
Serve hot as an appetizer or as a side dish.