Rinse the chicken breast and pat it completely dry with paper towels.

Using a sharp knife, slice the chicken breast horizontally into 1-1.5cm thick cutlets.

Place the chicken cutlets in a large bowl and add ginger slices, salt, cooking wine, and pepper.

Using your hands, mix everything thoroughly to ensure each piece is evenly coated with the marinade.

Cover the bowl with plastic wrap and let it marinate for 30 minutes at room temperature.

Place the breadcrumbs in a shallow dish large enough to fit the chicken cutlets.

Remove the ginger slices from the marinated chicken.

Crack the eggs into the bowl with the chicken and mix until each cutlet is evenly coated with egg.

Take each egg-coated chicken cutlet and press it into the breadcrumbs, ensuring both sides are completely covered.

Preheat your air fryer to 190°C for 5-10 minutes.

Arrange the breaded chicken cutlets in a single layer in the air fryer basket, making sure they don't overlap.

Air fry at 190°C for 20 minutes, flipping the cutlets halfway through the cooking time.

When done, the cutlets should be golden brown and crispy.

Heat the olive oil in a frying pan over low heat.

Add the minced garlic and sauté for 10-15 seconds until fragrant and lightly golden.

Add the chili sauce and tomato sauce, stirring continuously for 30 seconds until well combined.

Pour in the water, then add the chili powder, sesame seeds, five-spice powder, cumin seeds, and sweetener.

Increase the heat to high and bring the sauce to a boil.

Once boiling, reduce the heat to low and slowly pour in the cornstarch slurry while stirring constantly.

Continue stirring until the sauce thickens to your desired consistency.

Remove from heat.

If using, skewer each chicken cutlet with a bamboo skewer for easy handling.

Place the crispy chicken cutlets on a serving plate.

Generously spoon the warm sweet chili glaze over each cutlet, ensuring they're fully covered.

Sprinkle with parsley flakes for garnish.

Serve immediately while the chicken is still crispy.