Popcorn Chicken with Sweet Chili Sauce

Directions

1. Cut the chicken into approximately ½ to 1 ounce pieces.
2. In a shallow dish (a 9×13-inch baking dish is great), whisk together the flour, baking powder, salt and pepper.
3. In a medium bowl, whisk together the eggs and milk.
4. Place a few pieces of chicken in the flour and toss to coat.
5. Dip the floured chicken in the egg mixture, covering completely, then shake off excess.
6. Dip into the flour again and toss to coat.
7. Dip in the egg mixture one more time, shaking off excess, then back into the flour for one final coating.
8. Place on a platter or baking sheet and continue with the remaining chicken.
9. Once all the chicken is breaded, add shortening to a deep fryer or heavy-bottomed deep skillet and heat to 375°.
10. Add pieces of chicken to the fryer, but do not overcrowd.
11. Fry 5-6 minutes per batch, or until chicken reaches an internal temperature of 165°
12. Drain on a paper towel lined baking sheet.
13. If you need to do several batches, keep the chicken warm by placing on a baking rack on top of a baking sheet in a 200°F oven.
14. When all the chicken is done, microwave the Sweet Chili Sauce for 1 minute then stir. Continue to microwave, 30 seconds at a time, until the sauce is hot.
15. Place chicken in a large bowl and pour the sauce over the pieces.
16. Toss to coat.