Make Batter: In a medium bowl, mix the all-purpose flour, cornstarch, salt, and paprika. Set aside half of this dry flour mixture in a separate small bowl. To the remaining half of the flour mixture, add 0.75 cup cold water and whisk to form a loose batter.

Make Sauce: In another bowl, whisk together the hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger until well combined. Set aside.

Fry Chicken: Heat about 0.5 cup vegetable oil in a large non-stick pan or wok over medium heat until a drop of water sizzles. Dredge the chicken pieces in the dry flour mixture (the half you set aside), then dip into the wet batter. Let any excess batter drip off. Carefully add the battered chicken pieces to the hot oil. Fry for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and drain on a paper towel-lined plate. Carefully drain out any excess oil from the pan, leaving just a thin coating.

Combine & Serve: Return the fried chicken to the pan. Add the prepared sauce and the cashew halves. Stir constantly for about 1 minute, ensuring the chicken is evenly coated and the garlic aroma starts to become prominent. Serve immediately with steamy rice and roasted or steamed broccoli.