1. Start by marinating the chicken. Combine chicken pieces with buttermilk, garlic salt, and white pepper in a bowl. Marinate in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor.
2. Prepare three coating stations. Place cornflour in the first dish. In the second dish, whisk buttermilk with a beaten egg. In the third dish, mix panko breadcrumbs with cayenne pepper, paprika, and a pinch of salt.
3. Dredge the marinated chicken in the cornflour, ensuring it’s fully coated. Dip into the buttermilk-egg mixture, letting any excess drip off. Finally, coat the chicken in the seasoned panko breadcrumbs.
4. If baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the chicken in a single layer, ensuring pieces don’t touch or overcrowd. Drizzle or spray with olive oil and bake for 20-30 minutes, flipping halfway through until golden and crispy.
5. If frying, heat oil in a deep pan or frying pot to 365-375°F (185-190°C). Fry chicken in small batches, cooking each piece for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
6. Prepare the Bang Bang Sauce. Mix mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Adjust the spiciness or sweetness to taste.
7. Once the chicken is fully cooked, either baked or fried, drizzle it generously with the Bang Bang Sauce or serve the sauce on the side as a dip.
8. Serve Crispy Bang Bang Chicken immediately, pairing it with your choice of sides like fresh greens, steamed jasmine rice, or crunchy vegetables for a complete meal.