Begin by heating 1-2 inches of canola or peanut oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). While the oil is heating, cut the chicken breast into uniform bite-sized pieces.

In a shallow dish, combine flour, garlic powder, salt, and black pepper. In a separate bowl, whisk the egg and milk until smooth. Dredge each chicken piece in the flour mixture, then in the egg mixture, and again in the flour for a good coating.

Place the coated chicken pieces into the hot oil using a slotted spoon. Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove cooked chicken to a plate lined with paper towels to drain excess oil.

In a mixing bowl, combine the freshly fried chicken bites with sweet chili sauce, tossing gently to coat. Garnish with carrots, cilantro, and sesame seeds. Serve warm.