Marinate Chicken: Whisk the egg, 1 TBS soy sauce, and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferably 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading. Marinating the chicken infuses it with flavor and tenderizes it, resulting in a more flavorful dish.

Make Sauce: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside. Whisking ensures the cornstarch is evenly distributed, preventing lumps and ensuring a smooth sauce.

Bread Chicken: In a separate large freezer bag, combine the flour, cornstarch, and chili powder. Remove the chicken from the marinade, dab off excess with paper towels, then add to the breading bag. Shake the chicken until well coated, pressing coating into chicken. If needed, open the bag and use your hand to separate and coat any last pieces. Dabbing off excess marinade prevents soggy breading and ensures a crispy coating.

Cook Chicken: Heat ¼ cup canola, vegetable, or peanut oil over medium-high heat in a large NONSTICK skillet (you may use less oil but it will be less crispy). Working in 2-3 batches, shake off excess breading from chicken and add to the sizzling oil in a single layer. Cook for about 4 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel-lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Setting the chicken aside on a paper towel-lined plate helps absorb excess oil and keeps the chicken crispy.

Toast Cashews: Toast the cashews in a dry, large cast iron skillet over medium heat until toasted in spots, stirring a few times; remove cashews from the skillet. Toasting the cashews enhances their flavor and adds a nutty aroma and crunch.

Stir Fry Vegetables: Heat a drizzle of oil over medium-high heat in the now empty skillet. Once hot, add the onion and bell pepper and stir fry for 2 minutes. Add the ginger and garlic and stir fry for 30 seconds. Stir-frying the vegetables quickly retains their crispness and vibrant color, preventing them from becoming soggy.

Add Sauce: Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute. Whisking the sauce just before adding it ensures the cornstarch is evenly distributed and the sauce thickens properly.

Combine: Add the chicken and cashews and stir to coat. Garnish with sesame seeds and green onions. Serve immediately. The sooner you enjoy the chicken, the crispier it will be. If everyone isn’t seated at the table yet, wait to add the chicken until ready to serve. Serving immediately ensures the chicken remains crispy and the sauce maintains its glossy texture.