In a bowl, mix together the flour, cornstarch, salt, and paprika. Set aside about half of this dry mixture in a separate small bowl. To the remaining dry mixture in the larger bowl, add the 3/4 cup of cold water and whisk until you have a loose batter. This will be for coating the chicken.

In a medium bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set this aside.

Heat the vegetable oil in a large skillet or wok over medium heat until a drop of water sizzles when added. Dredge the bite-sized chicken pieces in the reserved dry flour mixture, shaking off any excess. Then, dip the floured chicken pieces into the batter, letting any excess 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 fried chicken from the pan and drain on a plate lined with paper towels. Carefully drain out any excess oil from the pan, leaving just a tablespoon or so.

Return the fried chicken to the pan. Pour the prepared sauce over the chicken and add the cashew halves. Stir everything together for about 1 minute, until the chicken is well coated in the sauce and you can smell the garlic and ginger. The sauce should thicken slightly. Serve immediately with steamed rice and your favorite vegetable, like broccoli.