Cut the chicken into small chunks. Combine flour with salt, pepper, and paprika in a bowl. Whisk milk with a pinch of salt and egg in another bowl.
Coat the chicken with milk and flour, and then repeat once more so the chicken is double-coated.
Heat oil in a deep saucepot. Use 1 ½-inch of oil so it covers the chicken. Fry the chicken for 5-6 minutes, flipping halfway through
Place the chicken into a large bowl. Add the sauce over the chicken. Stir the chicken gently until coated with the sauce.