Wipe the chicken breast fillets with paper towels. Cut into one-and-a-half-inch cubes. Toss with the salt and pepper. Set aside.
Dice the bell pepper after discarding the seeds.
In a bowl, mix together the Sriracha, gochujang, soy sauce, honey, rice wine, ginger and sesame seed oil.
Start heating enough cooking oil in a wok or frying pan to reach a depth of two inches.
Place the chicken cubes in a resealable bag. Add the starch. Shake well.
When the oil is hot, fry the chicken cubes (in batches if your frying pan is rather small) over high heat until lightly browned and crisp. Scoop out and drain.
Pour off the cooking oil leaving only about a tablespoonful.
Stir fry the diced bell pepper with a little salt and pepper for about a minute. Scoop out and set aside.
Pour the prepared sauce into the pan. Cook over medium heat for about a minute. Turn off the heat.
Add the cooked chicken to the sauce. Toss to coat every pice. Add the diced bell pepper and half of the cashew nuts. Toss a few more times.
Transfer the chicken and peppers to a serving plate or bowl. Sprinkle the remaining cashew nuts over the chicken.
Serve the spicy crispy cashew chicken nuggets at once.