Cut up dried chilies, Holland onion, and spring onion into roughly similar sizes. Slice garlic and ginger.
Dice the chicken, mix in corn flour and light soy sauce. Marinate for a while.
In another bowl, combine sweet soy sauce, light soy sauce, anchovy powder, sesame oil, corn flour, sugar, and water.
Fry cashew nuts until golden brown, drain and set aside.
Heat up enough oil, fry the dried chilies and stir in marinated chicken until they start to brown. Stir in garlic and ginger slices until aromatic. Add capsicum, sauce, some water (if needed), Holland onion, and the fried cashew nuts. Season with salt.
Add spring onion chunks and continue cooking until flavours are well-combined. Serve immediately.
Tips
To keep the chicken pieces tender and juicy, stir-fry over high heat while mixing quickly.
Mixing Niigata Japanese Anchovy Powder into the sauce adds more umami.