For the Chicken:

500 g boneless, skinless chicken thighs, cut bite-sized

1 tbsp ginger-garlic paste

1 tbsp soy sauce

1 tsp black pepper powder

½ tsp salt (to taste)

1 tbsp cornstarch

1 egg, lightly beaten

2–3 tbsp cornstarch (for dusting)

Oil, for frying

Dragon Sauce:

2 tbsp vegetable oil

1 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

2–3 dried red chilies, broken (adjust spice)

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tbsp tomato ketchup

1 tbsp red chili sauce

1 tbsp soy sauce

1 tbsp vinegar

1 tbsp brown sugar (or honey)

½ tsp red chili powder (optional)

¼ cup chicken broth (or water)

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

¼ tsp salt, or to taste

For Garnish:

Spring onions, chopped

Sesame seeds