Cut the chicken into small bite-size pieces. Season with a pinch of salt and white pepper.

Combine the cornstarch, flour, baking powder, and a pinch of salt in a medium mixing bowl.

Pour in ice-cold water while whisking, then whisk until smooth and pale, about the consistency of thin pancake batter, with no lumps.

Add the chicken to the batter and stir until every piece carries an even, thin coat.

Heat about two inches of oil in the wok. Test with a wooden chopstick: tiny bubbles rising around it mean the oil is hot.

Drop the pieces one by one into the hot oil, not crowded. Fry until golden and crisp on the outside, turning the pieces with the wire spider as they cook.

Lift the chicken out with the wire spider onto a plate lined with paper towels.

Roughly chop the cilantro.

Pour Thai sweet chili sauce into a clean, lightly oiled wok over low heat.

Squeeze in fresh lime juice and add a pinch of salt. The sauce loosens and bubbles lightly.

Add the fried chicken and toss quickly until glossy sauce coats every piece.

Garnish with white sesame seeds and chopped cilantro.

Scoop rice into a bowl and spoon the chicken over it, with a lime wedge nearby.