In a large mixing bowl, combine the bite-sized chicken pieces with sweet paprika, garlic powder, sea salt flakes, and black pepper.

Beat the egg in a separate bowl until it’s well combined.

Sprinkle the cornflour over the seasoned chicken and pour in the beaten egg. Mix everything together thoroughly.

Heat a generous amount of oil in a frying pan over medium-high heat.

Carefully add the coated chicken pieces to the hot oil one at a time, ensuring not to overcrowd the pan. Fry until golden brown and cooked through.

Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

In the same frying pan, add the minced garlic and ginger and sauté until fragrant.

Pour in the sweet chili sauce, tamari or soy sauce, and rice wine vinegar or lime juice. Simmer until slightly thickened.

Add the crispy chicken back into the pan and toss gently to coat it in the sauce.

Serve the chicken over a bed of steamed rice, topping with finely sliced scallions and sprinkle with sesame seeds.