Prepare the Chicken

1. Add the chicken thigh, ginger paste, garlic powder, oyster sauce, custard powder, chicken powder, YumYum seasoning, and sesame oil to a bowl.
2. Mix until the chicken is evenly coated.
3. Add the self-raising flour, corn flour, and water.
4. Mix until a light batter forms around the chicken.

Coat & Fry

1. Place the extra corn flour into a shallow bowl.
2. Add the battered chicken and coat each piece evenly.
3. Heat oil in a wok over high heat.
4. Add the chicken piece by piece, ensuring they do not stick together.
5. Fry until golden brown, crispy, and cooked through.
6. Remove from the oil, drain well, and set aside.

Make the Sauce

1. In a bowl, combine the Kewpie mayonnaise, sweet chilli sauce, sriracha, and lemon juice.
2. Mix until smooth and creamy.

Finish & Serve

1. Add the crispy chicken to a large mixing bowl.
2. Pour over the Bang Bang sauce.
3. Toss until every piece is evenly coated.
4. Transfer to a serving plate.
5. Drizzle with chilli oil if using.
6. Serve immediately while hot and crispy.