Preparation Steps

• In a bowl, combine flour, cornstarch, salt, and paprika. Set aside about half of this dry mixture. In a separate small bowl, whisk together the remaining dry mixture with the cold water to create a loose batter.
• In another bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), sugar, grated garlic, and grated ginger. Set aside.
• Heat vegetable oil in a skillet over medium heat until a drop of water sizzles. Dredge the chicken pieces in the reserved dry flour mixture, then dip them into the batter, allowing excess batter to drip off. Carefully add the battered chicken pieces to the hot oil and fry for 2-3 minutes per side until golden brown. Remove from the pan and drain on a paper towel-lined plate. Discard excess oil from the pan.
• Return the fried chicken to the pan. Pour the prepared sauce over the chicken and add the cashew halves. Stir for about 1 minute, until the chicken is well coated and the sauce is heated through and fragrant. Serve immediately with rice and your favorite steamed or roasted vegetables.