Cashew Chicken

2 tbsp. cornstarch
1 tbsp. Chinese Shaoxing wine
2 tbsp. Chinese soy sauce, divided
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1/2 c. vegetable oil
1 tsp. toasted sesame oil
1 tbsp. finely grated garlic
2 tsp. finely grated peeled ginger
1/4 c. (or more) cold water
3 tbsp. hoisin sauce
1 tbsp. Chinese black vinegar
2 scallions, sliced 1/2″ thick, plus more for serving
3/4 c. unsalted roasted cashews
Steamed white rice, for serving

In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour.

In a large wok or skillet over medium-high heat, heat vegetable oil. Fry chicken until lightly golden brown and almost cooked through, about 8 minutes. Transfer to paper towels.

Wipe out wok. In wok over medium heat, heat sesame oil. Cook garlic and ginger, stirring occasionally, until fragrant and slightly toasted, about 1 minute. Add water, hoisin sauce, vinegar, and remaining 1 tablespoon soy sauce and bring to a simmer. Add scallions and cook, tossing constantly, until slightly wilted, about 1 minute. Fold in chicken and cashews and cook, tossing occasionally and adding more water if sauce is too thick, until well combined and chicken is cooked through, about 5 minutes.

Divide rice among plates. Top with chicken mixture, then sprinkle with more scallions.