4 boneless, skinless breast halves, about 1 1/2 pounds
3/4 cup oil for frying, divided
Mix ¾ cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium-high heat; reduce heat to medium and simmer for about three minutes.
Whisk the cornstarch with 1 tbsp. cold water in a small bowl to create a slurry, slowly stir the slurry into mixture in the saucepan. Increase heat to medium-high and bring sauce to a boil, boil sauce for about one minute to thicken; set aside.
Mix flour, parsley, seasoned salt, garlic powder, and black pepper in a shallow dish or pie plate. Whisk the eggs with 1 tbsp. water in a second shallow bowl.
Pulse the macadamia nuts and almonds in food processor until coarsely chopped. Do not over pulse. Mix the chopped nuts with the panko crumbs in a third shallow dish.
Place chicken between two layers of plastic wrap; use a meat mallet to pound one chicken breast at a time to about ½-inch thickness.
Heat ½ cup of vegetable oil over medium heat in a large skillet. Dip each piece of chicken in the flour mixture, tapping off any excess flour, followed by the egg mixture and lastly dip in the nut/panko mixture, pressing the coating to the chicken.
Place the chicken in the skillet carefully. Cook until brown and turn over; continue cooking until golden brown and cooked through, about 4 minutes per side. Remove the chicken to a baking rack so that the oil can drain. Serve with sweet ‘n spicy dipping sauce.