In a medium bowl, mix cornstarch, crushed chili, garlic, soy sauce, ketjap manis, ginger, salt, pepper, rice flour, and all-purpose flour to form a paste. Add chicken pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes.

Heat 1 teaspoon sesame oil in a wok or frying pan over medium-high heat. Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until golden brown. Remove chicken and set aside.

In a small bowl, combine all dragon sauce ingredients (water, ketchup, soy sauce, chili powder, Gochujang, cornstarch, sugar). Stir until smooth and set aside.

Heat 1 tablespoon sesame oil in the wok. Add cashews and cook for 90 seconds. Add sliced onion and bell pepper, cooking for 2 minutes. Stir in green onions, garlic, and ginger. Cook for another 30 seconds, stirring constantly.

Pour dragon sauce into the wok and cook for 1 minute until it starts to thicken. Return chicken to the wok and stir everything together. Cook for 1–2 more minutes, then remove from heat.

Transfer dragon chicken to a serving platter, sprinkle with additional salt and pepper if desired, and serve hot with rice or noodles.