In a small bowl, whisk together all of the sauce ingredients.
Heat a small saucepan over low heat and pour in the sauce. Bring to a low simmer for a few minutes until sauce lightly thickens. Remove from heat and set aside for later.
Add cashews to a skillet over medium heat and cook for a few minutes stirring around to make sure they don't burn. This will lightly roast them. Remove from skillet when done.
Season cubed chicken with salt, pepper and garlic powder.
Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour. Toss the chicken in the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
Heat oil in a large skillet over medium heat. Carefully add chicken to the hot skillet and let cook for a few minutes until bottoms begin to golden and crisp up. Flip chicken over and continue to cook until golden, crisp and cooked through to 165 degrees. Remove from heat.
Add cashews to the skillet with chicken. Pour sauce over chicken and begin stirring frequently to fully coat chicken.
Serve Spicy Cashew Chicken over steamed rice with fresh chopped green onions. Enjoy!