Ingredients:

• 500g (1 lb) chicken breast, cut into bite-sized pieces
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

• Sesame seeds
• Chopped green onions

Instructions:

1. Prepare the Chicken:
   • In a mixing bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper.
   • Coat the chicken pieces in the flour mixture, dip them in the beaten eggs, and coat them again in the flour mixture.
2. Fry the Chicken:
   • Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
   • Fry the chicken pieces in batches until golden brown and crispy (about 6-8 minutes).
   • Place the fried chicken on a paper towel-lined plate to drain excess oil.
3. Make the Sweet Chili Sauce:
   • In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger.
   • Bring to a simmer and add the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens.
4. Coat the Chicken:
   • Toss the fried chicken pieces in the sweet chili sauce until evenly coated.
5. Serve and Garnish:
   • Transfer the chicken to a serving plate.
   • Garnish with sesame seeds and chopped green onions.

Enjoy your Crispy Sweet Chili Chicken with steamed rice or as a standalone appetizer!