Instructions

• Pat the chicken breasts dry and cut into 1-inch pieces.
• In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon garlic powder, 1 teaspoon red chili powder, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
• In a separate small bowl, whisk together 1 egg and 1/4 cup milk. Pour the egg mixture into the bowl with the dry ingredients and whisk until a fairly thick, smooth batter forms.
• Pour enough vegetable oil into a frying pan for shallow frying and heat over medium heat until the oil shimmers.
• Working in batches to avoid overcrowding, dip each chicken piece into the batter to coat, letting excess drip back into the bowl, then carefully place the coated pieces into the hot oil.
• Fry the chicken bites, turning as needed, until golden brown on all sides and cooked through (about 3–5 minutes per side depending on piece size, or until internal temperature reaches 165°F).
• Using a slotted spoon or tongs, transfer the cooked chicken to a rack or a plate lined with paper towels to drain any excess oil.
• Transfer the drained chicken bites to a serving plate and drizzle with 1/2 cup sweet chili sauce. Serve immediately.