Marinate the Chicken:

In a medium bowl, whisk together the egg, soy sauce, and seasonings. Add the sliced chicken and toss until fully coated. Let it rest for about 20–30 minutes.

Prepare the Sauce:

In a separate bowl, whisk together the soy sauce, sweet chili sauce, ketchup, honey, hoisin sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch until smooth. Set aside.

Coat the Chicken:

Combine the bread flour, cornstarch, and chili powder in a shallow bowl or zip-top bag. Remove the chicken from the marinade, letting any excess drip off, then coat each piece well in the flour mixture.

Fry Until Crispy:

Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chicken in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate.

Cook the Vegetables:

Carefully wipe out excess oil from the skillet. Add 1 tablespoon of oil, then cook the onion and bell pepper for 2–3 minutes until slightly tender but still crisp. Stir in the garlic and ginger and cook for another 30 seconds.

Add the Sauce:

Pour the prepared sauce into the skillet and stir continuously for 1–2 minutes until it thickens slightly.

Toss Everything Together:

Add the crispy chicken and roasted cashews to the sauce. Toss until every piece is coated evenly.

Serve:

Top with sesame seeds and green onions if desired. Serve hot over steamed rice or noodles.