Prepare the Coating Station: In a shallow bowl or on a plate, whisk together the cornflour, salt, black pepper, and garlic powder. In a separate bowl, lightly beat the two eggs. Pat your chicken pieces dry with a paper towel – this helps the coating stick properly.

Make the Sauce: While the oil heats, prepare the Bang Bang sauce. In a large mixing bowl (big enough to hold the cooked chicken later), combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and garlic paste. Whisk until smooth and completely combined. Set aside.

Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it's about 4cm (1.5 inches) deep. Heat over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test if it's ready by dropping a small piece of chicken coating into the oil; it should sizzle vigorously immediately.

Coat the Chicken: Working with a few pieces at a time, dip the chicken first into the beaten egg, allowing any excess to drip off. Then, dredge it thoroughly in the cornflour mixture, pressing gently to ensure an even, thick coating. I find this pressing action is vital for that ultra-crispy finish.

Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring you don't overcrowd the pan. Fry in batches for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through. The internal temperature should reach 74°C (165°F).

Drain and Rest: Use a slotted spoon to remove the cooked chicken from the pan and let it drain on a wire rack. A wire rack is much better than paper towels for keeping the underside crispy. Let it rest for a minute while you fry the next batch.

Sauce and Serve: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the Bang Bang sauce. Gently toss everything together until every piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander for a fresh, aromatic lift.