In a large zip-lock bag, place chicken, 2 tbsp. soy sauce, 2 tbsp. sherry, 2 tbsp. cornstarch, 1 tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly, seal and place in the fridge to marinate for 15 minutes or more. Next, in a medium bowl, mix together 10 tbsp. soy sauce, 3 tbsp. sherry, 2 tbsp. cornstarch, 5 tbsp. vinegar, 5 tsp. sugar, 2 tbsp. sesame oil, water and garlic. Set aside. Heat the vegetable oil in a wok over medium-high heat. Add the chicken with the marinade and lightly brown on all sides, 5-6 minutes. Next, stir in the ginger, remaining Shichimi, sauce mixture and the crushed red pepper and cook for 3-4 minutes. Add cashews and cook until lightly browned, 2-3 minutes. Stir in scallions and remove from heat.
Serve along with rice or noodles. To add more flavor to the rice or noodles, remove the Kung Pao from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat serve with a side of sambal oleck or sriracha.