In a large mixing bowl, combine chicken thighs, egg, soy sauce, garlic powder, onion powder, ginger powder, paprika, and cayenne. Let the chicken marinate in the refrigerator for at least 30 minutes.

In a separate bowl, whisk together Asian chili sauce, oyster sauce, ketchup, honey, and Chinkiang vinegar until smooth.

In a zip-top bag, mix flour, cornstarch, and any additional chili powder. Coat the marinated chicken in the mixture.

Heat oil in a skillet over medium-high heat and fry breaded chicken pieces for about 4 minutes per side.

Toast cashews in a dry pan over medium heat for about 2-3 minutes until golden.

Sauté sliced onion and red bell pepper in the same skillet for about 2 minutes, then add minced garlic and ginger.

Add the prepared sauce to the skillet with vegetables and let it simmer for about 1 minute.

Add crispy chicken and toasted cashews to the skillet, toss together until well-coated, and serve.