Begin by cutting the large chicken breast into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
In a large mixing bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed.
In a separate bowl, whisk together the large egg and milk until fully combined. This will create a rich batter that helps the flour adhere to the chicken.
Take each piece of chicken and first dip it into the egg mixture, allowing any excess to drip off. Then, coat it thoroughly with the seasoned flour mixture. Make sure each piece is well covered to achieve that crispy texture.
In your frying pan or deep skillet, pour enough canola oil or peanut oil to cover the bottom of the pan. Heat it over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles, it’s ready.
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Using a slotted spoon or tongs, remove the chicken bites from the oil and place them on a paper towel-lined plate to drain excess oil.
Arrange the crispy chicken bites on a serving platter. Drizzle or serve with sweet chili sauce on the side.
Top your chicken bites with julienned carrots, chopped cilantro, and a sprinkle of sesame seeds for a fresh and colorful presentation.
