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1
Pour 1-2 inches of oil into a deep skillet.
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2
Preheat over medium heat.
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3
Cut chicken into bite-sized pieces and set aside.
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4
In a shallow dish, stir together flour, garlic powder, salt and pepper.
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5
In another shallow dish, whisk egg, milk, salt and pepper together.
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6
Toss chicken pieces into the dry mixture first, then into the egg mixture and back to the dry.
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7
Make sure you coat the chicken completely during each step!
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8
Place chicken pieces into hot oil and fry until golden brown on each side, about 3-4 minutes per side.
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9
Remove and drain on paper towels.
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10
Sprinkle with salt.
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11
Transfer to a large bowl and toss with sweet chili sauce.
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12
Divide into two equal portions and top with carrot and cilantro.
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13
Serve.
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14
Recipe tips: I never usually use a thermometer when I pan fry.
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15
To ensure your oil is at the perfect temperature, place a piece of chicken into it.
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16
It should sizzle lightly.
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17
If you put chicken into the oil and nothing happens, its too cold.
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18
If you put chicken into the oil and it sizzles violently, its too hot.
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19
You need to find a happy medium between those two for frying.
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20
(Or use a thermometer and preheat oil to 350-375 degrees F.)
