Spicy Bang Bang Chicken Sliders – Your New Favorite!

Bang Bang Chicken Sliders are not just another appetizer; they are a culinary sensation waiting to transform your next gathering or weeknight meal into an extraordinary experience. Prepare to elevate your appetizer game with these delightful, flavor-packed mini sandwiches that capture the essence of a beloved classic in a convenient, handheld form.

The concept of “Bang Bang Chicken” itself hails from the vibrant, bold flavors of Sichuan cuisine in China, traditionally featuring tender chicken coated in a rich, spicy, nutty, and slightly sweet sauce. We’ve taken that iconic profile and adapted it, creating a truly irresistible fusion that is both exciting and comforting. Imagine succulent pieces of chicken, perfectly crispy, generously coated in that signature sauce, and then nestled into soft slider buns with a refreshing crunch of coleslaw. It’s a symphony of textures and tastes that dance on your palate.

Why Everyone Adore These Bang Bang Chicken Sliders

People absolutely adore this dish for its incredible balance. The fiery kick is perfectly mellowed by the sweetness, while the nutty undertones add depth, all harmonizing beautifully with the crispy chicken and soft bread. They are the ultimate crowd-pleaser, perfect for game days, parties, or simply a fun family dinner. The convenience of a slider means effortless enjoyment, allowing everyone to savor every bite without fuss. I promise you, once you try these Bang Bang Chicken Sliders, they will quickly become a cherished recipe in your repertoire!

Ingredients:

For the Crispy Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon salt, plus more for seasoning
• 0.5 teaspoon black pepper, plus more for seasoning
• 1 cup all-purpose flour
• 0.5 cup cornstarch (for extra crispiness, you can use 1 cup flour + 0.5 cup cornstarch, mixed)
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 4-6 cups vegetable oil, canola oil, or peanut oil, for deep frying

For the Irresistible Bang Bang Sauce:

• 0.75 cup good quality mayonnaise (I prefer full-fat for creaminess)
• 0.5 cup sweet chili sauce
• 2-3 tablespoons Sriracha, or to taste (adjust for your preferred spice level!)
• 1 tablespoon honey or maple syrup (optional, for a touch of sweetness and glaze)
• 1 teaspoon rice vinegar (adds a nice tang)
• 0.5 teaspoon sesame oil (for that distinctive aroma)
• Pinch of salt

For the Refreshing Creamy Slaw:

• 3 cups finely shredded green cabbage (or a pre-made coleslaw mix)
• 1 cup shredded carrots
• 0.25 cup good quality mayonnaise
• 1 tablespoon apple cider vinegar or white vinegar
• 1 tablespoon granulated sugar or honey
• 0.25 teaspoon salt
• Pinch of black pepper

For Assembly & Garnish:

• 12 slider buns (brioche slider buns are my absolute favorite for this!)
• Butter, for toasting buns (about 2 tablespoons)
• Chopped fresh cilantro or green onions, for garnish
• Extra Sriracha, for serving (for those who like it extra spicy!)

Preparing the Crispy Chicken

1. Seasoning the Chicken:

   First things first, I like to get my chicken ready. Pat the chicken pieces very dry with paper towels. This is a crucial step for achieving that ultimate crispiness! In a medium bowl, toss the chicken pieces with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Make sure every piece is evenly coated. Set aside while you prepare your dredging station.

2. Setting Up the Dredging Station:

   Now, let’s create a perfect breading station for our chicken. You’ll need three shallow dishes or bowls. In the first dish, combine the all-purpose flour and cornstarch. Whisk them together thoroughly. The cornstarch is my secret weapon here; it really helps achieve an extra crispy and light crust. In the second dish, lightly beat the two large eggs. In the third dish, spread out the panko breadcrumbs. Make sure you have enough space around your station to work efficiently without making too much mess.

3. Coating the Chicken:

   Working in small batches, take a few pieces of seasoned chicken and first dredge them in the flour mixture, ensuring they are completely coated. Shake off any excess flour. Next, dip the flour-coated chicken into the beaten eggs, letting any extra egg drip off. Finally, transfer the chicken to the panko breadcrumbs, pressing gently to make sure the panko adheres well to all sides. The panko creates an incredibly crunchy texture, far superior to regular breadcrumbs for this dish. Place the coated chicken pieces on a clean plate or baking sheet. Continue this process until all the chicken is breaded.

4. Chilling for Crispy Perfection:

   Here’s a pro tip for maximum crispiness: Once all your chicken pieces are coated, I highly recommend placing the baking sheet with the breaded chicken into the refrigerator for at least 20-30 minutes. This allows the breading to adhere firmly to the chicken, preventing it from falling off during frying and ensuring a superior crunch. If you’re pressed for time, you can skip this, but I promise it’s worth the wait!

5. Preheating the Oil for Frying:

   While the chicken chills, grab a large, heavy-bottomed pot or a Dutch oven. Pour in enough vegetable, canola, or peanut oil so that it comes up about 2-3 inches, ensuring your chicken pieces will be submerged when frying. Place the pot over medium-high heat and heat the oil to 350-375°F (175-190°C). Using a deep-fry thermometer is highly recommended for accurate temperature control, which is key to perfectly cooked, crispy chicken without being greasy. If you don’t have one, you can test the oil by dropping a tiny piece of breading in; it should sizzle vigorously and turn golden in about 30 seconds.

6. Frying the Chicken:

   Once your oil is at the correct temperature, carefully lower a few pieces of the coated chicken into the preheated oil, making sure not to overcrowd the pan. Frying in batches is absolutely crucial for maintaining the oil temperature and ensuring a crispy, golden-brown crust. If you add too much chicken at once, the oil temperature will drop significantly, leading to soggy, oily chicken. Allow each batch to cook for approximately 4-6 minutes, turning occasionally, until the chicken is cooked through and beautifully golden brown on all sides. The internal temperature of the chicken should reach 165°F (74°C). Use a slotted spoon or a spider skimmer to transfer the cooked chicken to a wire rack set over a paper towel-lined baking sheet. This allows any excess oil to drain off and helps keep the chicken crispy while you fry the remaining batches. Season lightly with a pinch of salt immediately after removing from the oil.

Crafting the Irresistible Bang Bang Sauce

1. Combining the Sauce Ingredients:

   In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey (if using), rice vinegar, and sesame oil. I love the balance these ingredients strike!

2. Whisking and Tasting:

   Whisk all the ingredients together until the sauce is completely smooth and evenly combined. Take a moment to taste the sauce. This is your chance to make it perfect for your palate! If you like it spicier, add more Sriracha. For a sweeter touch, a little more honey. If you want a bit more tang, a dash more rice vinegar. A small pinch of salt can also help to bring out all the flavors.

3. Chilling for Best Flavor:

   Once you’re happy with the flavor, cover the bowl and refrigerate the Bang Bang sauce for at least 30 minutes. This allows the flavors to meld beautifully and thicken slightly, which is ideal for coating the chicken. You can even make this sauce a day ahead; it often tastes even better the next day!

Whipping Up the Refreshing Creamy Slaw

1. Preparing the Vegetables:

   If you’re not using a pre-made coleslaw mix, finely shred your green cabbage and carrots. I often use a mandoline or the shredding attachment on my food processor for super fine, consistent shreds. Place the shredded cabbage and carrots in a large mixing bowl.

2. Making the Slaw Dressing:

   In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth. Taste and adjust seasoning as needed. You want a dressing that is slightly sweet and tangy to cut through the richness of the chicken and sauce.

3. Tossing the Slaw:

   Pour the dressing over the shredded cabbage and carrots. Using tongs or your clean hands, gently toss the vegetables until they are all evenly coated with the creamy dressing. Be careful not to over-mix, as this can make the cabbage watery.

4. Chilling the Slaw:

   Cover the bowl of slaw and refrigerate for at least 15-20 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly, making it even more delicious and refreshing.

Assembling Your Delicious Bang Bang Chicken Sliders

1. Preparing the Buns:

   Melt about 2 tablespoons of butter in a large skillet or griddle over medium heat. Slice your slider buns in half horizontally. Place the cut sides of the buns face down in the melted butter and toast for 1-2 minutes, or until they are lightly golden brown and slightly crispy. Toasting the buns is a small step that makes a huge difference, providing a lovely texture contrast and preventing the buns from getting soggy. Once toasted, remove the buns from the skillet and set aside.

2. Coating the Crispy Chicken:

   Once all your chicken is fried and resting, and your Bang Bang sauce is chilled, transfer the crispy chicken pieces to a large mixing bowl. Pour a generous amount of the prepared Bang Bang sauce over the chicken. Start with about two-thirds of the sauce, as you can always add more if needed. Gently toss the chicken pieces with the sauce until they are fully and evenly coated. You want every piece to be gloriously drenched in that amazing sauce!

3. Assembling the Sliders:

   Now for the fun part – building these incredible sliders! Take the toasted bottom halves of your slider buns. On each bottom bun, place a small spoonful of the creamy slaw. I find about a tablespoon is perfect, ensuring you get that fresh crunch in every bite.

4. Adding the Bang Bang Chicken:

   Next, pile 2-3 pieces of the sauced Bang Bang Chicken on top of the slaw on each bun. The exact number will depend on the size of your chicken pieces and your buns, but aim for a generous portion that fits comfortably.

5. Finishing Touches and Garnish:

   Place the toasted top halves of the slider buns over the chicken. For a beautiful presentation and an extra pop of freshness, sprinkle a little bit of chopped fresh cilantro or green onions over the top of the sliders. If anyone at your table likes an extra kick, you can also offer a small dish of extra Sriracha on the side for drizzling.

6. Serving:

   Serve your Bang Bang Chicken Sliders immediately while the chicken is still warm and crispy. These are absolutely perfect for parties, game days, or just a fun family dinner. Prepare to hear compliments; these sliders are always a massive hit! Enjoy the delightful combination of crispy chicken, creamy spicy sauce, and refreshing slaw all nestled in a soft, toasted bun.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey. I truly believe that this recipe is more than just another meal; it’s an experience, a joyful riot of flavors and textures that promises to elevate any gathering or simply make your weeknight dinner feel extra special. The unique combination of crispy, tender chicken enveloped in that signature creamy, spicy, and subtly sweet Bang Bang sauce, all nestled within soft slider buns, creates something truly irresistible. It’s the kind of dish that disappears quickly, leaving everyone craving just one more. Trust me when I say, once you try these, you’ll wonder how you ever lived without them! They embody everything I love about cooking: exciting flavors, surprising ease, and an undeniable ability to bring smiles to faces.

Why This Recipe is a Must-Try:

The beauty of these

Bang Bang Chicken Sliders

lies in their perfect balance. You get the satisfying crunch from the fried chicken, the incredible depth of flavor from our homemade Bang Bang sauce, and the delightful softness of the slider bun, all in one perfect bite. It’s a dish that’s bold yet comforting, sophisticated yet approachable. Whether you’re a seasoned chef or a kitchen novice, you’ll find the process straightforward and the results consistently spectacular. They’re incredibly versatile too – perfect for game day, a casual get-together with friends, a family dinner, or even a picnic. They’re guaranteed to be the star of any spread, prompting compliments and requests for the recipe from all your guests. Plus, who can resist a slider? They’re inherently fun and easy to handle, making them ideal for mingling.

Serving Suggestions and Creative Variations:

Now, let’s talk about how to make your

Bang Bang Chicken Sliders

experience even better. While they are phenomenal on their own, pairing them with the right sides can really complete the meal. I love serving mine with a crisp, refreshing Asian-inspired coleslaw or a light cucumber salad to cut through the richness of the sauce. Sweet potato fries or simple roasted broccoli are also fantastic companions. For a slightly different take, consider adding a sprinkle of toasted sesame seeds or some finely chopped green onions on top of the sauce just before serving for an extra pop of color and flavor. If you’re feeling adventurous, you could even add a slice of dill pickle for a tangy contrast, or a sliver of fresh jalapeño if you want to dial up the heat. Don’t be afraid to experiment with the buns either; while brioche is my go-to, Hawaiian rolls offer a delightful sweetness, or even mini pretzel buns could provide a unique twist. For those looking to lighten things up, consider serving the Bang Bang chicken in lettuce cups instead of buns for a fresh, low-carb option. You could also easily adapt this recipe using baked or air-fried chicken for a slightly healthier rendition without sacrificing too much on flavor or texture. The possibilities are truly endless, allowing you to personalize this dish to your heart’s content!

Your Turn to Shine!

So, what are you waiting for? I’ve shared all my secrets and tips, and now it’s your turn to step into the kitchen and create these magnificent

Bang Bang Chicken Sliders

. Don’t be intimidated; the joy of cooking comes from trying new things and savoring the delicious outcomes. Gather your ingredients, put on some music, and prepare to delight your taste buds. I promise you, the effort is minimal compared to the incredible flavors you’ll unlock. And once you’ve whipped up your batch, I’d absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Share your culinary adventures, your triumphs, and even your funny kitchen moments. Your feedback and stories are what make this community so special and vibrant. Happy cooking, everyone – I can’t wait to see what you create!

Bang Bang Chicken Sliders

Flavor-packed Bang Bang Chicken Sliders featuring crispy chicken coated in a rich, spicy, and sweet sauce, nestled in soft slider buns with refreshing coleslaw. Perfect for parties or a fun family meal.

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
50 Minutes

Servings
12 sliders

Ingredients

• 1.5 lbs chicken breasts or thighs, 1-inch pieces
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 4-6 cups vegetable oil, for deep frying
• 0.75 cup mayonnaise
• 0.5 cup sweet chili sauce
• 2-3 tbsp Sriracha
• 1 tbsp honey or maple syrup (optional)
• 1 tsp rice vinegar
• 0.5 tsp sesame oil
• Pinch of salt
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 0.25 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp granulated sugar or honey
• 0.25 tsp salt
• Pinch of black pepper
• 12 slider buns
• 2 tbsp butter, for toasting
• Chopped cilantro or green onions, for garnish
• Extra Sriracha, for serving

Instructions

1. Step 1
   Pat chicken dry; season with 1 tsp salt & 0.5 tsp pepper. Set up dredging station: Dish 1: 1 cup flour + 0.5 cup cornstarch. Dish 2: 2 beaten eggs. Dish 3: 1.5 cups panko.
2. Step 2
   Dredge chicken pieces: first in flour-cornstarch mix (shake off excess), then egg (let drip off), then panko (press to adhere). Place breaded chicken on a baking sheet. Chill in refrigerator for 20-30 minutes for best crispiness.
3. Step 3
   Heat 4-6 cups oil in a pot to 350-375°F (175-190°C). Fry chicken in batches for 4-6 minutes until golden brown & internal temp reaches 165°F (74°C). Drain on a wire rack; season with salt.
4. Step 4
   Whisk together 0.75 cup mayonnaise, 0.5 cup sweet chili sauce, 2-3 tbsp Sriracha, 1 tbsp honey (optional), 1 tsp rice vinegar, 0.5 tsp sesame oil, and a pinch of salt. Taste and adjust. Chill for at least 30 minutes.
5. Step 5
   In a bowl, whisk 0.25 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp sugar, 0.25 tsp salt, and a pinch of pepper. Toss dressing with 3 cups shredded cabbage and 1 cup shredded carrots. Chill for 15-20 minutes.
6. Step 6
   Melt 2 tbsp butter in a skillet. Toast slider bun halves cut-side down until lightly golden (1-2 min).
7. Step 7
   Toss fried chicken with about two-thirds of the Bang Bang sauce until fully coated. Assemble sliders: On toasted bottom buns, layer slaw, then 2-3 sauced chicken pieces. Top with bun halves. Garnish with chopped cilantro or green onions. Serve immediately, with extra Sriracha if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.