Prepare the Chicken:

1. Cut the Chicken: Start by cutting your chicken breast or thighs into bite-sized pieces. This ensures that the chicken cooks quickly and evenly.
2. Season the Chicken: In a bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and pepper. Stir until well mixed.

Coat the Chicken:

3. Create the Batter: In a separate bowl, whisk together the egg and milk to make a simple batter. Dip each piece of chicken into the batter, making sure it is evenly coated.
4. Coat in the Dry Mixture: After dipping the chicken in the wet batter, dredge each piece in the flour and cornstarch mixture, pressing down lightly to coat well.

Fry the Chicken:

5. Heat the Oil: Heat vegetable oil in a large pan or wok over medium-high heat. The oil should be hot enough to fry the chicken but not smoking.
6. Fry the Chicken: Carefully add the battered chicken pieces to the hot oil, frying in batches if necessary. Cook for about 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.

Make the Sauce:

7. Prepare the Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and ginger powder (if using) until smooth and well combined.

Toss the Chicken in the Sauce:

8. Coat the Chicken: Once the chicken is fried and drained, place it in a large bowl and pour the sauce over it. Gently toss the chicken in the sauce until all the pieces are coated.