In a small saucepan, combine brown sugar, hoisin sauce, minced garlic, white wine vinegar, soy sauce, honey, rice vinegar, sesame oil, sambal oelek, and red chili flakes. Bring to a boil over medium heat, stirring until it bubbles. Add cornstarch slurry made from cornstarch and water, whisking until smooth and simmer for 2-3 minutes until thickened.

In a frying pan over medium-low heat, toast raw cashews for about 2 minutes, stirring frequently. Once toasted, remove from heat and set aside.

Cut chicken breasts into 1-inch cubes, season with salt and pepper. Set aside.

Create a breading station with cornstarch, paprika, and garlic powder in one bowl and whisk eggs in another until pale and frothy.

Dip each chicken cube into the cornstarch mixture and then fully submerge into the beaten eggs. Repeat until all pieces are coated.

In a skillet, heat vegetable oil over medium-high heat. Fry chicken in batches for 8-10 minutes, turning until golden brown. Drain on paper towels.

In a baking dish, combine fried chicken with toasted cashews and pour thickened sauce over. Bake at 350°F for about 25 minutes, stirring halfway through.

After baking, serve immediately with sides like buckwheat noodles or steamed broccoli.