Cheesecake Factory Cashew Chicken

1/3 cup canola or vegetable oil
1 1/2 pounds chicken breast cut into bite size chunks
Seasoned Rice Flour (ingredients below)
Rice Flour Batter (ingredients below)
Spicy Soy-Sherry Sauce (ingredients below)
8 ounces Cashews
6 green onions cut into 1/4? pieces
SEASONED RICE FLOUR
3/4 cup Rice Flour
1/4 teaspoon Kosher Salt
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Paprika
1/8 teaspoon Baking Powder
RICE FLOUR BATTER
1 1/2 cups Rice Flour
1/4 cup All-Purpose Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 1/2 cups Ice Water
SPICY SOY-SHERRY SAUCE
1 cup Hoisin Sauce*
1/4 cup Soy Sauce*
1/4 cup Sherry Wine
2 tablespoons Red Wine Vinegar
1 tablespoon Sriracha sauce
1/4 cup Granulated Sugar
2 ounces Fresh Garlic minced
1/4 teaspoon Crushed Red Chili Flakes

TO MAKE SEASONED RICE FLOUR
Mix the ingredients into a bowl together.
TO MAKE THE BATTER
Combine all the ingredients together, in a bowl over ice. Keep COLD.
TO MAKE THE SAUCE
Combine the sauce ingredients together and mix well.
TO COOK THE DISH
Toss the chicken with the seasoned flour.
Put the batter into a large bowl with the chicken.
Carefully combine the two until well coated.
Heat the canola oil in a large pan or wok on medium high.
Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
Break apart any pieces that stay stuck together.
Add the sauce and cashews into the pan. Add in the chicken and green onions.
Toss all the ingredients together until well coated.
Let cook for 30 seconds to a minute for the sauce to thicken.
Garnish with sesame seeds, parsley and crushed cashews.
Service immediately.