Slice chicken breasts into strips 1 inch in width.

Pat dry well with paper towels

In a small bowl, combine all seasonings and powders. Mix well.

Sprinkle half of the seasoning blend evenly on the chicken.

Toss to coat

In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.

In a separate dish, whisk together eggs and milk.

Dredge each chicken strip into the flour mixture, gently squeezing the flour into the to coat. Shake off the excess flour.

Then, dredge each strip in the egg and milk mixture.

Repeat step #8.

Place chicken strips on a wired rack until the oil is hot.

Deep fry the strips in peanut oil heated to 350°F for 5-7 minutes or until a meat thermometer inserted into the strips registers at least 165°F.

Place the strips on a wired rack to drain.

Pour the sweet chili sauce into a large bowl.

Add the chicken strips into the bowl and gently toss them in the sauce to coat.

Place the strips back on a wired rack.

Broil the strips for 2 minutes to help the sauce stick. (Optional)

Enjoy!