In a deep skillet, pour in 1-2 inches of canola or peanut oil and heat it over medium-high heat until it reaches 350°F.

Cut the chicken breasts into uniform bite-sized pieces and set them aside.

In one dish, combine flour, garlic powder, salt, and pepper. In another bowl, whisk together the egg and milk.

Dip each chicken piece into the flour mixture, then the egg mixture, and back to the flour for a second coating.

Fry the coated chicken for 3-4 minutes per side until golden brown. Drain excess oil on paper towels.

Toss the fried chicken with sweet chili sauce and garnish with carrots, cilantro, and sesame seeds. Serve warm.