Slice the boneless chicken breasts in thick strips. Pound each then cut in small chunks. Season with salt and pepper.
Heat up oil in a small pot or fryer. Whisk together a beaten egg, cornstarch, flour, baking powder, water, salt and pepper. Dip the chicken chunks into the batter. Do this in batches.
Fry the battered chunks of chicken into the hot oil. Do this in batches as well. Drain excess oil of the fried chicken using a strainer with a pot or bowl underneath.
In a wok, combine coconut milk, condense milk, honey, and mayonnaise. Whisk until bubbly.
Transfer the fried chicken chunks into wok.
Gently stir to incorporate the sauce into the chicken.
