Mix all the marinade ingredients.
Put the chicken pieces in a Ziploc bag along with ⅔ of the sauce and mix. Marinade the chicken for about 30 minutes. If longer, refrigerate it until cooking.
Line the fryer basket with a grill mat or a sheet of lightly greased aluminum foil.
Spread the chicken out in the fryer basket and air fry at 380F (190C) for 10-12 minutes until cooked through.
In the meantime, use a wok or a frying pan to sauté garlic in olive oil until fragrant, about 1 minute.
Add the remaining ⅓ of the marinade and stir constantly until the sauce thickens.
Toss the chicken, carrots, and cashew in the wok to coat. Then, sprinkle some scallions to serve.
