In a medium bowl, combine chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar. Whisk together until smooth and set aside.

In another bowl, add chicken pieces and cornstarch. Toss until evenly coated.

Heat oil in a fryer or large skillet to 350°F. Fry chicken in batches for 2–3 minutes until golden brown. Transfer to a paper towel-lined plate.

In a large pan, heat 1 tablespoon of oil over medium heat. Add garlic and ginger, cooking until fragrant. Add roasted cashews and stir until toasted.

Pour the prepared sauce mixture into the pan. Increase heat and cook for 2–3 minutes until bubbling and thickened.

Return the crispy chicken to the pan and toss gently to coat in the sauce. Cook for an additional minute.

Remove from heat and toss in sliced green onions. Serve immediately.