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1.
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Wash and cut the chicken breasts into 1-inch pieces.
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In a shallow dish or bowl, mix together the flour, seasoning salt and 1 tablespoon of the cornstarch.
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In another dish or bowl beat egg and mix with water.
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Dip chicken pieces into flour mixture, then eggs, then flour mixture again.
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Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes.
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When they are nicely browned and done, remove from the oil and drain on paper towels.
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2.
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Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan.
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Add oyster sauce, sugar, soy sauce and white pepper and return to boiling.
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Mix remaining cornstarch with a small amount of cold water (just enough to dissolve it) in a cup or bowl.
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Add cornstarch mixture to broth slowly (almost drop by drop at times) and continue stirring, then cook for another 5 minutes over medium-low heat until sauce is thickened.
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3.
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Preheat oven to 200 degrees F (95 degrees C).
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Place cashews on a baking sheet and bake for about 5 minutes.
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To serve, pour sauce over fried chicken and prepared rice and top with cashews and green onion.
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Serve with soy sauce to taste, if desired.
