Prepare the Sauce by whisking together the chicken stock, soy sauce, honey, hoisin sauce, extra cornstarch, and rice vinegar until smooth. Set it aside.

Coat the Chicken by tossing your chicken thighs in cornstarch until they're evenly coated.

Heat oil in a deep fryer or large skillet to 350°F. Fry the chicken pieces for 2-3 minutes until golden brown. Drain on a paper towel.

Sauté Aromatics and Cashews in a large pan with heated oil, adding minced garlic, ginger, and cashews for about 1 minute.

Thicken the Sauce by pouring it into the pan, stirring to combine, and cooking until it bubbles and thickens.

Combine Chicken and Sauce by adding crispy chicken to the pan and tossing gently until coated.

Add Green Onions to the pan for garnish, then serve the cashew chicken over rice or with vegetables.