In a large bowl mix cornstarch, ginger, garlic and salt. In a separate bowl mix 1 egg and 1/2 cup milk.
Cube chicken breast into bite sized pieces and let soak in egg mixture.
Preheat oil in a large skillet or wok on med heat. Drudge chicken pieces into corn starch mixture.
Fry chicken until done (about 5-8 minutes). Remove and let drain on plate with paper towel.
Meanwhile while chicken is frying, in another large skillet or wok on med heat add cashews and stir frequently. Once they look oily remove cashews and put in a separate bowl.
In the same wok, add soy sauce, sugar, water, ginger, garlic and 1/2 cup of cornstarch and stir with wire wisk. Cook on med hi heat stirring constantly until sauce thickens, add 1/2 of the cashews and stir.
For the final step you are going to take your fried chicken pieces and pour them into the wok with the sauce and stir coating evenly. Put on serving dish and top with additional cashews.