In a medium saucepan, combine brown sugar, hoisin sauce, minced garlic, white wine vinegar, soy sauce, honey, rice vinegar, sesame oil, sambal oelek, and optional red chili flakes. Bring to a boil, then mix cornstarch with water to create a slurry and add to the sauce. Simmer for 2 minutes or until thickened.

Toast the raw cashews in a small frying pan over medium-low heat for about 2 minutes until lightly golden and fragrant. Remove from heat and set aside.

Preheat the oven to 350°F (175°C). Heat vegetable oil in two frying pans. Season cubed chicken with salt and pepper, then coat in a mixture of cornstarch, paprika, and garlic powder. Dip in whisked eggs and fry for 8-10 minutes until golden brown and cooked through.

Transfer the fried chicken to a baking dish, top with toasted cashews, and pour the sauce over evenly. Stir gently to coat.

Bake in the preheated oven for 25 minutes, stirring halfway through and adding a splash of water if the sauce is too thick.

Remove from the oven, let sit for a few minutes, and serve with rice, noodles, or veggies.