In a bowl, mix ¾ cup of rice flour, kosher salt, black pepper, paprika, and baking powder. Stir well.

In another bowl, whisk together hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha, sugar, garlic, and red pepper flakes until smooth. Set aside.

Place a bowl over an ice-filled bowl. Add rice flour, all-purpose flour, salt, and pepper. Gradually whisk in the ice-cold water, until you reach a smooth, light batter. Keep the batter as cold as possible, which is vital for the crispy texture.

Toss the chicken pieces in the seasoned flour mixture until fully coated.

Pour vegetable oil into a wok or deep sauté pan and heat over medium-high until hot.

Dip each piece of chicken that has been coated in flour into the cold batter, allowing excess batter to drip back into the bowl, and lay on the oil.

Cook the chicken for about 3 minutes per side or until golden, crispy, and cooked throughout, and transfer them to paper towels.

In a clean wok, add the prepared soy-sherry sauce along with the cashews and heat until lightly simmering.

Add the fried chicken to the simmering sauce and toss to coat evenly. Cook another 30 seconds to 1 minute until the sauce thickens and clings to the chicken.

Transfer to a serving dish and top with chopped green onions. Enjoy immediately!