Step 1

Preheat the oven to 200C/400F.

Step 2

Start by making the bang bang sauce. Place the 120ml (1/2 cups) mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha and 1 tsp honey in a small bowl and mix together, then put to one side while you make the crispy chicken.

Step 3

Place the cornflour in one bowl.

Step 4

Place the 120ml (1/2 cup) buttermilk, 1 egg, 1/4 tsp garlic salt, 1/4 tsp white pepper and 1/2 tsp salt in a second bowl and lightly whisk to combine.

Step 5

Place the 150g (3 cups) panko, 1 tsp paprika, remaining 1/2 tsp of salt, 1/2 tsp pepper, 1/2 tsp garlic salt, 1/2 tsp celery salt, 1/4 tsp white pepper and 2 tbsp of olive oil in a third bowl and mix together until the olive oil is combined with the breadcrumbs evenly.

Step 6

Dredge the chicken pieces in the cornflour, then dip in the buttermilk mixture to coat and finally coat the chicken in the panko mixture.

Step 7

Place the coated chicken on a baking tray.

Step 8

Place the baking tray in the oven and cook for 20 minutes, until no longer pink in the middle.

Step 9

Transfer the cooked crispy chicken to a serving bowl and drizzle over half the sauce.

Step 10

Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.