Step 1

SPICY HOISIN SOY SAUCE:

Step 2

Place the hoisin sauce, soy sauce, red wine vinegar, and sriracha into small mixing bowl and stir to blend. Add sugar, garlic, crushed red chili flakes and stir until sugar is dissolved. Set aside.

Step 3

SEASONED RICE FLOUR:

Step 4

Place all ingredients for seasoned rice flour into a ziptop plastic bag, seal, and shake gently to mix. Place chicken in the bag and shake until chicken is well coated. Set aside.

Step 5

RICE FLOUR BATTER:

Step 6

Place all ingredients for rice flour batter into a bowl and mix. Add cold water and whisk until combined. Keep cold.

Step 7

TO MAKE THE CHICKEN:

Step 8

Add oil to wok or large skillet and heat over MED heat. Let oil come up to temperature.

Step 9

Add the rice flour coated chicken to the bowl of batter and gently fold together so each piece of chicken is coated in batter.

Step 10

One at a time, add the chicken to the hot oil. You'll need to work in batches, as you don't want to overcrowd your pan.

Step 11

Fry until chicken is golden brown on both sides, crispy, and cooked through. Remove with a strainer or kitchen tongs and place on a paper towel lined baking sheet to drain.

Step 12

Pour out excess oil.

Step 13

Add the spicy hoisin soy sauce mixture, cashews, and 3/4 of the green onions to the pan.

Step 14

Cook for a minute to allow flavors to combine and the sauce to heat up.

Step 15

Add cooked chicken and toss until each piece of chicken is coated in the sauce.

Step 16

To serve, place chicken atop white rice and garnish with remaining green onions and white sesame seeds.