In a small saucepan combine the brown sugar, hoisin sauce, garlic, white wine vinegar, soy sauce, honey, rice vinegar, sesame oil, chilli paste, and red chili flakes. Whisk all of the ingredients together and bring to a boil over medium heat, as soon as the mixture is boiling add the water/cornstarch mixture.
Lower the heat to a simmer and simmer until just thickened, about 2 minutes. Remove from heat and set sauce aside.
Toasting the Cashews
In a small frying pan add the raw cashews and heat over medium-low heat for 2 minutes, stirring a few times just until lightly toasted and starting to give a nutty aroma.
Breading the Chicken
Add around ¼ cup of vegetable oil to two large fry pans and preheat the oven to 350°F.
Coat the cubed raw chicken with salt and pepper (around ½ teaspoon of each) and toss to combine.
In a large mixing bowl combine the cornstarch, paprika, and garlic powder.
In a separate bowl, whisk together the eggs.
Place the chicken into the cornstarch mixture and toss to coat completely.
Begin to heat the fry pans over medium-low heat.
Dip the chicken in small batches into the egg and transfer directly into the fry pan. Do not crowd the pans and fry in batches if necessary.
Cook the chicken until golden brown, about 8-10 minutes, and no longer pink on the inside.
After the chicken is golden brown and cooked, transfer the chicken to a 9x13 baking dish.
Add the toasted cashews and pour the prepared sauce over the chicken, stir to combine and bake for 25 minutes.
Stir the chicken after it has baked and serve immediately.
Serve with rice, buckwheat noodles, and/or steamed broccoli.
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