Prepare the Base: Cook your rice according to the packet instructions. While it's cooking, prepare all your vegetables: slice the cucumber, radishes, spring onions, and shred the lettuce. If you're making the quick-pickled onions, do that now. Set everything aside.

Season the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken chunks with the salt and pepper until evenly coated.

Set Up Your Coating Station: You’ll need two shallow bowls. Place the cornflour in one. In the other, lightly beat the egg.

Coat the Chicken: Working with a few pieces at a time, first dredge the chicken in the cornflour, shaking off any excess. Then, dip it into the beaten egg, letting the excess drip off. Finally, place it back into the cornflour for a second, light coating. Set the coated chicken pieces on a plate. I find this double coat is what makes them extra crisp.

Heat the Oil: Pour the vegetable oil into a medium, heavy-bottomed saucepan or wok until it's about 4-5cm 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 bread in – it should turn golden brown in about 30 seconds.

Fry the Chicken: Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. You'll likely need to do this in 2-3 batches. Fry for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through.

Drain and Rest: Use a slotted spoon to remove the cooked chicken from the oil and let it drain on a wire rack. This is crucial for keeping the underside crispy. Repeat with the remaining chicken.

Make the Sauce: While the last batch of chicken is frying, make the Bang Bang sauce. In a large bowl (big enough to hold all the chicken), whisk together the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey until smooth and combined.

Dress the Chicken: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the sauce. Gently toss until every piece is generously coated in that creamy, spicy goodness.

Assemble Your Bowls: Divide the cooked rice among four bowls. Top with the shredded lettuce, cucumber, and radishes. Arrange the saucy bang bang chicken on top. Garnish generously with the sliced spring onions, toasted sesame seeds, fresh coriander, and pickled red onions. Serve immediately and enjoy!