In a large bowl, combine flour, cornstarch, and salt. Transfer one cup to a second bowl; set aside.

Add water to the first bowl; whisk well to combine and form a batter.

Combine all sauce ingredients; set aside.

In a large frying pan, heat oil over medium heat.

Dredge chicken in remaining one cup dry flour mixture, then dip into batter. Let excess batter drip back into the bowl.

Fry chicken in batches for two to three minutes on each side. Transfer to a paper towel-lined plate to drain.

Heat a second pan over medium-high heat. Add fried chicken, reserved sauce, and cashews. Mix well to coat. Cook for one to two minutes. Add broccoli; cook for one additional minute. Serve over steamed rice, if desired, garnished with toasted sesame seeds (if using).