In a large mixing bowl or resealable bag, combine chicken thighs, beaten egg, soy sauce, garlic powder, onion powder, ginger powder, paprika, and cayenne pepper. Mix thoroughly and let rest for 30 minutes in the refrigerator.

In a separate bowl, whisk together Asian chili sauce, soy sauce, oyster sauce, ketchup, honey, Chinkiang vinegar, and cornstarch until smooth.

On a plate, combine flour, cornstarch, and cayenne pepper. Coat each chicken piece in the flour mixture.

Heat vegetable oil in a skillet over medium-high heat. Fry breaded chicken for about 4 minutes on each side until golden brown. Transfer to paper towels.

Toast cashews in a dry skillet over medium heat until golden brown.

In the same skillet, stir-fry sweet onions and bell peppers for 2-3 minutes. Add minced garlic and ginger, cooking for an additional minute.

Pour Dragon sauce into the skillet, stirring for about 1 minute until it thickens and coats the vegetables.

Reduce heat to low, add crispy chicken back to skillet, toss with sauce and vegetables. Sprinkle toasted cashews on top before serving.