Part 1

1. Fill a frying pan with palm oil and turn on the heat (medium heat)
2. Add raw cashew nuts and fry until the color turn to nice golden-brown, remove the cashew nuts from the pan and set aside.
3. Add dried red chilies and fry for half a minute until shiny and crispy, remove from the pan and set aside.
4. Coat the chicken with corn flour and fry until the color turn to nice golden-brown, remove from the pan and set aside.

Part 2

1. Mix tomato sauce, chili sauce, fish sauce, sugar and ground pepper together to make a stir-fry sauce.

Part 3

1. Fill a saucepan with vegetable oil, turn on the heat (medium heat), add the chopped garlic and stir-fry for half minute.
2. Add sauce mixture, chicken, cashew nuts, dried red chilies and onion. Stir-fry for 2 or 3 minutes until the onion is cooked and the sauce is thick and glossy. Toss through the spring onions and mix well. Turn off the heat.
3. Transfer to serving plate.