Gather all ingredients. Line a baking sheet with parchment and set aside.

Cut flattened chicken into about 12 pieces.

Combine egg and water in a shallow bowl. Combine flour, garlic powder, cayenne, coriander, salt, and black pepper in another shallow bowl; mix lightly. Add panko to a third shallow bowl.

Dip each chicken piece into egg wash, then into flour mixture. Dip again into egg wash, then into panko. Once thoroughly coated, place on the prepared baking sheet. Place the pan in the refrigerator to chill.

Meanwhile, for bang bang sauce, stir mayonnaise, sweet chili sauce, hot sauce, and rice vinegar together in a small bowl. Pour into a squirt bottle if desired. Set aside.

Heat oil in a cast iron skillet over medium heat. Cover a large platter or plate with paper towels and set near the stove. Remove chicken from the refrigerator and carefully add to the oil, 1 piece at a time.

Fry one side until golden brown, about 3 minutes, then turn. Fry an additional 3 minutes until chicken is no longer pink at the center and juices run clear. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C). Remove to the prepared plate and repeat with remaining chicken.

For sliders, cut rolls in half horizontally and lightly toast. Squeeze or spread some bang bang sauce on the bottom half, then lay down 2 lettuce leaves. Top with 1 piece of chicken. Layer on some more bang bang sauce and top with other half of roll.

Enjoy!