Step 1

Preheat the oven to 375 F.

Step 2

Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. Place into a medium mixing bowl and season with salt, pepper, and paprika. Set aside for at least 5 minutes.

Step 3

In a large ziploc bag, add flour and cubed chicken. Seal the bag and shake well to coat.

Step 4

Prepare a shallow plate with the beaten eggs and another with the breadcrumbs. Dip the chicken, one at a time, into the egg wash and evenly coat it. Then dip into breadcrumbs and fully coat. You can gently squeeze crumbs into each piece to adhere and fully coat. The flour will stick to the chicken, the egg wash sticks to the flour, and the breadcrumbs will stick to the egg wash.

Step 5

Arrange the breaded chicken on a large half sheet baking pan lined with parchment paper or a silicone mat. Spray the chicken with cooking oil spray. This helps create a crispy crust on the outside during baking.

Step 6

Bake the chicken for 25 to 30 minutes until chicken is fully cooked. The internal temperature for the chicken should be 165F.

Step 7

Transfer the cooked chicken to a large mixing bowl and add in sweet chili sauce (or if making homemade sweet chili sauce, add the chicken into the saucepan after the sauce has been cooked and thickened). Toss gently and well to coat evenly. Sprinkle with sesame seeds and green onions.

Step 8

To make homemade sweet chili sauce (instead of using store-bought), add vinegar, fish sauce, brown sugar, sambal oelek, cornstarch and water into a medium mixing bowl. Whisk well to combine until cornstarch and sugar dissolves.

Step 9

Transfer the sauce to a shallow saucepan and heat over medium heat for 3-4 minutes. Stir until thickened to desired consistency.