In a bowl, combine all ingredients of marinade.
Add chicken and mix well.
Let marinate for 4 hours in the refrigerator.
In another bowl, combine all ingredients for the sweet chili sauce. Set aside.
In a wok, heat oil until smoking.
Fry the chicken in batches and cook for 3-4 minutes or until golden brown. Set aside.
Using the same wok, retain a tablespoon of the oil and remove any excess.
Add sweet chili sauce mixture and allow it to bubble until reduced and syrupy.
Add the cooked chicken and chopped cilantro.
Happy cooking, Foodies!