Begin by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and ginger. Add the chicken pieces and cover the bowl with plastic wrap. Refrigerate for at least 30 minutes.

Mix cornstarch with a pinch of salt and pepper in a separate bowl while the chicken marinates. This mixture will provide a crispy exterior when frying the chicken.

After marinating, remove the chicken and allow excess marinade to drip off. Dredge each piece in the seasoned cornstarch, ensuring they are evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the coated chicken pieces in a single layer and cook for about 5–7 minutes, flipping halfway through until golden brown.

Transfer the cooked chicken to a serving plate. Garnish with sliced green onions and sesame seeds. Serve warm with jasmine rice or noodles.