Add the chicken strips to a large mixing bowl. Add dark soy sauce, chili garlic paste, egg, flour, corn starch, ginger garlic paste, salt, pepper, and optional MSG. Mix everything well until the chicken is fully coated.

Let the chicken marinate for 15 minutes so the flavors absorb properly.

Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches.

Fry until the chicken turns crispy and golden brown. Remove and drain on paper towels.

Heat 2 tablespoons oil in a large frying pan or wok.

Add dry red chilies and cashews. Fry for a minute until the cashews become golden.

Add sliced onions and capsicum. Toss well and cook for 2 to 3 minutes while keeping the vegetables slightly crunchy.

Stir in ginger garlic paste and sauté for another minute.

Add chili garlic paste, dark soy sauce, tomato ketchup, salt, optional MSG, and sugar. Mix well and cook until the sauce thickens slightly.

Add the fried chicken into the sauce and toss everything together until fully coated.

Finish the Dragon Chicken Recipe with chopped coriander leaves or spring onions.

Serve hot with fried rice, hakka noodles, or enjoy it as a delicious appetizer.