Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy chicken.
Place the buttermilk, egg, garlic salt, white pepper, and salt in a second bowl and lightly whisk to combine.
120 ml (½ cup) buttermilk, 1 egg, 3/4 tsp garlic salt, 1/4 tsp white pepper, 1 tsp salt
Place the panko, paprika, remaining 1/2 tsp of salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a third bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
150 g (3 cups) panko breadcrumbs, 1 tsp paprika, ½ tsp black pepper, ½ tsp celery salt, ¼ tsp white pepper, 2 tbsp olive oil
Dredge the chicken pieces in the cornflour, then dip in the buttermilk mixture to coat and finally coat the chicken in the panko mixture.
3 chicken breasts
Place the coated chicken on a baking tray.
Place the baking tray in the oven and cook for 20 minutes, until no longer pink in the middle.
Transfer the cooked crispy chicken to a serving bowl and drizzle over half the sauce.
Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.
4 spring onions, 1 red chilli
Notes
Can I make it ahead?The bang bang sauce can be made ahead, covered and refrigerated for up to a week.The crispy chicken tastes best when cooked and eaten right away. However you can make and cook the chicken ahead and reheat later if you prefer.Cook the chicken as per the recipe, then quickly cool, cover and refrigerate for up to a day.Reheat in the oven at 200c/400f on a baking tray, uncovered for 10-12 minutes, until piping hot throughout.Want to fry the chicken instead of baking?Coat the chicken in the same way EXCEPT you can leave the olive oil out of the panko coating.Then shallow fry the chicken pieces (you'll probably need to do this in two or three batches) in a large frying pan in about 1cm of hot oil, over a medium-to-high heat. Turn a couple of times during cooking, and cook until golden and no longer pink in the middle. This should take about 5-7 minutes.An even quicker shortcut:Use ready coated/breaded chicken pieces (nuggets, tenders, strips, mini fillets all work). Cook them as per the packet instructions and serve drizzled with the bang bang sauce and topped with the spring onions (scallions) and sliced chillies.Nutritional information is approximate, per serving (serves 4). This includes using all of the sauce.