Instructions:
- Pat the chicken breasts very dry with paper towels. If breasts are very thick, consider slicing them horizontally (butterflying) to ensure even cooking.
- Set up the dredging station: In Bowl 1, whisk the eggs. In Bowl 2, combine the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
- Coat the Chicken: Dredge each chicken breast first in the flour mixture (shaking off excess), then dip into the egg, and finally press back into the flour mixture to create a good, even coating.
- Let the coated chicken rest on a rack for 10 minutes—this helps the coating adhere better during frying.
- Prepare the Glaze: While the chicken rests, combine all glaze ingredients (sweet chili sauce, soy sauce, vinegar, brown sugar, and grated ginger) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves (about 2–3 minutes). Remove from heat immediately.
- Lightly spray the air fryer basket with oil. Place the coated chicken breasts in a single layer (do not overcrowd). Lightly spray the tops of the chicken with oil. Cook at 380°F (195°C) for 12 minutes.
- Flip the chicken. Cook for an additional 3–6 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the chicken from the air fryer. Brush liberally on all sides with the prepared sweet chili glaze. Return the glazed chicken to the air fryer. Cook for a final 1–2 minutes at 400°F (200°C) until the glaze is sticky and slightly caramelised. Watch carefully to prevent burning!
- Rest the chicken for 5 minutes before slicing. Garnish with fresh coriander and sesame seeds before serving.