In a small bowl, whisk together the mayo, chili sauce, and 5 teaspoons sriracha until smooth and well combined. Set aside half of this sauce in another bowl for serving later. In a second bowl, whisk together the eggs, flour, and 2 teaspoons sriracha until you have a smooth egg wash. In a third bowl, combine the panko breadcrumbs, 1 teaspoon salt, garlic powder, and smoked paprika, mixing thoroughly so the seasonings are evenly distributed. Arrange these three bowls in order so you have a clear breading station ready for the chicken.

Pat the chicken breast chunks dry with paper towels—this helps the coating adhere better. Season the chicken pieces with the 3/4 teaspoon salt. Working in batches to avoid overcrowding, dip each chicken piece into the sriracha egg wash from Step 1, allowing excess to drip off, then immediately roll it in the seasoned panko mixture, pressing gently so the coating adheres. Place the breaded chicken on a clean plate as you work. I like to let the breaded chicken sit for about 5 minutes before frying—this helps the coating set and creates an even crunchier crust.

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy, or test with a small piece of panko—it should sizzle immediately). Carefully add the breaded chicken pieces to the hot oil in a single layer, working in batches if needed to maintain temperature and avoid crowding. Fry for 3 to 5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

While the chicken is still warm, transfer it to a large bowl and pour the reserved bang bang sauce from Step 1 over the top. Toss gently but thoroughly until all pieces are well coated. Transfer to a serving plate and garnish generously with thinly sliced scallions on the bias for a fresh, bright finish. Serve immediately with the remaining half of the sauce on the side for dipping or drizzling.