Start by seasoning the chicken pieces with garlic powder, paprika, salt, and pepper. Mix well in a bowl until every piece is evenly coated.

Set up a coating station with three separate bowls. Fill one bowl with flour, one with beaten eggs, and the third with panko bread crumbs. Coat each chicken piece in the flour, dip it in the egg, and finish by rolling it in the bread crumbs. This layering ensures a crispy, golden finish.

Heat oil in a non-stick pan over medium-high heat. Fry the chicken in batches, cooking for 3-4 minutes per side until rendered golden brown and crispy. Use a kitchen thermometer to keep the oil between 350-375°F for even frying. Remove the cooked pieces and set them on paper towels to drain excess oil.

If baking, preheat your oven to 400°F, place the coated pieces on a baking tray lined with parchment paper, and bake for 15-20 minutes.

While the chicken cooks, whisk all the sauce ingredients in a bowl until smooth. Adjust the spice level by tweaking the amount of sriracha sauce to your preference.

Toss the crispy chicken in the Bang Bang Sauce or drizzle it over the top just before serving. This helps maintain the crispy texture and enhances the flavor.