READY IN: 20mins


  • 1lbchicken breast, cut into bite sized pieces
  • 34 cupunbleached all-purpose flour
  • 14 cupcornstarch
  • 1teaspoonbaking powder
  • 12 teaspoongarlic powder
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 2largeeggs
  • 14 cupmilk
  • 4cupscanola oil (for frying, or as needed)
  • 34 cupsweet chili sauce (or as needed)
  • 12 tablespoonsesame seeds (for garnish)
  • 12 tablespoongreen onion, chopped(for garnish)

    Serving Size: 1 (407) g

    Servings Per Recipe:4

    Calories: 2292.9

    Calories from Fat 2090 g 91 %

    Total Fat 232.2 g 357 %

    Saturated Fat 20.3 g 101 %

    Cholesterol 167.8 mg 55 %

    Sodium 497.6 mg 20 %

    Total Carbohydrate27.1 g 9 %

    Dietary Fiber 1 g 3 %

    Sugars 0.2 g 0 %

    Protein 30.1 g 60 %


  • In a mixing bowl, add flour, cornstarch, baking powder, garlic powder, sea salt and freshly ground black pepper. Whisk until the ingredients are well blended before transferring the flour mixture to a shallow container. In another shallow container, beat eggs and milk together.
  • Working in batches, dredge the chicken pieces in the flour mixture until well coating. Shake off any excess flour and dip them in the egg mixture; toss to coat. Return the chicken pieces back to the flour to dredge them a second time – this will make them crispier.
  • In a skillet over medium high heat, add oil and bring the temperature to 375ºF/190ºC. Working in batches, carefully add the coated chicken pieces and fry them until nicely brown, about 3 to 4 minutes, flipping them a couple times.
  • Transfer them to a plate or baking sheet lined with paper towels to absorb any excess oil; set aside while frying the others.
  • Transfer them to a large bowl and pour sweet chili sauce over; stir until well coated. Sprinkle on the sesame seeds and stir once again until evenly distributed. Before serving, sprinkle on some sliced green onions.
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