This recipe is better than most Chinese takeout versions

1. In a large bowl, whisk together the flour, black pepper, and salt. Add the chicken and toss to coat. (You can also do this in a zip loc bag if you prefer)
2. In a separate bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes.
3. Pour the sauce over the chicken and stir to coat evenly.
4. Transfer the chicken mixture to a slow cooker and top with the cashews.

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5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and tender.
6. Serve the chicken over cooked rice, garnished with additional cashews if desired.