Start by cutting the chicken breasts into small, uniform bite-sized pieces about 2 cm (¾ inch) each. Pat them dry with paper towels to remove excess moisture, which helps achieve a crisp coating.
In a mixing bowl, combine the cornstarch, garlic powder, smoked paprika, and salt. Mix well to evenly distribute the seasonings.
In a separate bowl, whisk the eggs until frothy and slightly bubbly. This will help the coating stick to the chicken.
Dip each chicken piece into the beaten eggs, making sure it's fully coated. Then, dredge it thoroughly in the seasoned cornstarch mixture, pressing gently so the coating adheres well. Repeat this process for an extra crispy layer if desired.
Pour enough oil into a deep pan or wok to reach about 5 cm (2 inches) deep. Attach a deep-fry thermometer and heat the oil to exactly 180°C (356°F). The oil should shimmer and give off a gentle bubbling sound.
Carefully add the coated chicken pieces in small batches to the hot oil, avoiding overcrowding. Fry each batch for 3-4 minutes, turning gently with a slotted spoon, until they turn golden brown and crispy all over.
Use a slotted spoon to remove the cooked chicken from the oil and transfer it to a paper towel-lined tray to drain excess oil. Rest for about 2 minutes to enhance crispiness.
Repeat the frying process with remaining chicken pieces. Keep the cooked chicken warm if serving immediately, or reheat briefly in a hot oven for extra crispness.
Serve hot, optionally tossing with a drizzle of honey or hot sauce for added flavor. Enjoy the crispy, juicy bites that remind you of childhood snacks!
