Take the chicken breast and cut it into small ½ inch pieces
Put cooking oil in a frying pan, add the chicken and the peri-peri sauce, and cook until the chicken is tender (approx. 80% cooked)

In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature.Mix in the mayonnaise to the cheese sauce and fill it up in the piping bag or syringe

Using a knife, carefully make a cut perpendicular to the base of the chilies, 1 to 1.5 cm in length; remove the seeds with caution without tearing the chilli surface

Insert one chicken chunk into each chilli followed by a small quantity of the cheese sauce using a piping bag or syringe
Keep these chilies in the freezer for 1 hour

Now mix the egg white in a separate bowl and pour it on top of the chilies; also mix in the flour, salt and pepper into the mix and coat all the chilies evenly

Roll each chilli in bread crumbs, followed by a dip in the milk and back into the bread crumbs for a nice, thick coat

Once all chilies are done, put them in the freezer for another 15 minutes so that the coating can settle properly
Deep fry in very hot oil until they have a nice golden coat