Cook jasmine rice according to package directions. In a medium bowl, combine the chicken strips with 2 tbsp soy sauce and 1 tsp black pepper. Let marinate for at least 15 minutes.

Slice bell pepper, onion, and scallions. Mince garlic and ginger. In a small bowl, whisk together red chili paste, ketchup, 3 tbsp soy sauce, rice vinegar, and honey/sugar. Prepare the cornstarch slurry in a separate small bowl.

Heat oil in a heavy-bottomed pot to 350°F (175°C). In separate shallow dishes, place the whisked egg and the combined cornstarch/flour mixture. Dip marinated chicken into the egg, then dredge thoroughly in the flour mix.

Fry the chicken in batches for 3-4 minutes until light golden. Remove to a wire rack. Increase oil temp to 375°F (190°C) and fry the chicken again for 1-2 minutes until deep golden-brown and extra crispy.

Heat 1 tbsp oil in a wok over high heat. Add garlic and ginger and stir-fry for 30 seconds. Add sliced onions and red bell pepper, stir-frying for 2-3 minutes until tender-crisp and slightly charred.

Pour in the pre-mixed sauce and bring to a simmer. Whisk in the cornstarch slurry and cook for 30 seconds until the sauce thickens and becomes glossy. Add the crispy chicken and roasted cashews, tossing to coat. Turn off heat, garnish with scallions and sesame seeds, and serve immediately over jasmine rice.