Place the cubed chicken breast in a large bowl. Add the red chili powder, paprika, ground turmeric, garlic powder, black pepper, and salt. Toss everything together until the chicken is evenly coated in the spice mixture. Allow the chicken to marinate for at least 20-30 minutes for best flavor.

If using wooden skewers, soak them in water for about 30 minutes to prevent burning during frying. Thread the marinated chicken pieces from Step 1 onto the skewers, spacing them evenly.

Set up three bowls: one with all-purpose flour, one with a beaten egg, and one with panko or regular bread crumbs. Dredge each chicken skewer first in flour, then dip into the beaten egg, and finally coat evenly with bread crumbs. At this point, you can freeze the coated skewers for later use if desired. I find freezing them for 15 minutes before frying helps hold the coating better.

Heat oil in a deep fryer or deep skillet over medium-low heat. Fry the chicken skewers, turning occasionally, for about 15 minutes or until the coating is golden brown and the chicken is cooked through. Remove and drain on paper towels. For a crispier result, make sure not to overcrowd the pan.

Transfer the fried chicken skewers to a serving platter. Serve hot as an appetizer or a snack. I like to serve these with a squeeze of lemon or a sprinkle of fresh herbs for extra brightness.