Save Pin
These crunchy Bang Bang Chicken Sliders mix juicy chicken with a fiery, smooth sauce that'll wake up your taste buds. I found this gem last year during a backyard party, and now it's my trusted go-to when I need something that never fails to please crowds with its perfect mix of crunch, spice, and taste.
I whipped these up first at my brother's birthday bash, and they vanished in seconds. Now my family asks for them at every get-together, and my nieces have even figured out how to make the sauce for dinners in their college apartment.
What You'll Need
- Chicken breasts or tenders: go with fresh if possible, though defrosted works fine too
- Panko breadcrumbs: they deliver that outstanding crispiness regular crumbs just can't give you
- All purpose flour: makes sure the egg sticks to the chicken for ideal coating
- Egg: works as the binding agent for everything
- Mayonnaise: forms the smooth foundation for our standout bang bang sauce
- Sweet chili sauce: brings sweetness and mild warmth to the mix
- Sriracha: this essential sauce gives bang bang sauce its famous punch
- Rice vinegar: adds light sourness that cuts through the mayo's thickness
- Slider buns: try brioche for extra flavor or potato rolls for softness
- Lettuce and pickles: add brightness and snap to balance the hearty chicken
Easy Cooking Guide
- Get Your Chicken Ready:
- Slice chicken into small pieces about 3 inches wide. Add plenty of salt and pepper on each side. Set up three shallow bowls - first with seasoned flour, next with egg beaten with some water, last with panko. Take each piece through flour first (shake off extra), then through egg making sure it's fully coated, finally into panko pressing lightly so it sticks.
- Cook Until Golden:
- Pour about ¼ inch of vegetable or canola oil in a heavy pan over medium heat until it shimmers but doesn't smoke (around 350°F if you've got a thermometer). Place your coated chicken carefully into the hot oil without crowding. Cook exactly 3 minutes until golden, flip over, then another 3 minutes. They're done when golden brown outside and 165°F inside. Move to paper towels and sprinkle with salt while hot.
- Mix Up Your Sauce:
- In a bowl, stir together mayonnaise, sweet chili sauce, a tablespoon of sriracha to start, and rice vinegar. Mix until smooth and even in color, for about half a minute. Try it and add more sriracha if you want more kick. The right sauce has a bright orange color and will nicely coat a spoon.
- Put It All Together:
- Quickly toast your buns cut-side down in the chicken pan with leftover oil for about half a minute. Put lettuce on the bottom bun, add crispy chicken on top. Pour a big spoonful of sauce over the chicken, letting it drip down the sides. Add pickles if you want, then cap with the top bun. Serve right away while everything's hot and crunchy.
Save Pin
The sweet chili sauce really makes this dish special. Once I tried making these sliders when I was almost out and tried using honey with red pepper flakes instead. Total failure! My husband still jokes about those "weird honey chicken things," so I always keep extra sweet chili sauce in my cupboard now.
Prep In Advance
You can bread the chicken up to 8 hours early and keep it in the fridge on a wire rack over a baking sheet. This actually helps the coating stick better when frying. The sauce can be made up to 3 days before and kept in a sealed container in your fridge. The flavors actually get better after sitting together for a day. Just don't fry the chicken until you're ready to eat - reheated fried chicken never stays crunchy the way we all want it.
Great Side Dishes
These Bang Bang Chicken Sliders go really well with a fresh Asian slaw dressed with rice vinegar. The sour veggies go perfectly with the rich chicken. For a bigger meal, try them with sweet potato fries sprinkled with a bit of Chinese five spice before baking. The sweet earthiness cuts through the spicy sauce nicely. Drink-wise, grab a cold lager or slightly sweet riesling wine to cool down the heat and complement the spicy kick.
Save Pin
Ways To Switch It Up
The standard Bang Bang Chicken Slider tastes amazing as is, but you can easily change things around. Try adding some avocado for creaminess or swap out lettuce for quick-pickled cucumbers for extra tang. Want something different? Add a small bit of kimchi under the chicken. Don't eat meat? Replace chicken with thick slices of extra firm tofu (pressed to get the water out) before breading and frying. The sauce also tastes great with fried cauliflower pieces if you want a veggie option.
Common Questions
- → How can I make the chicken extra crispy?
Try a second round of coating by dipping the chicken in egg then breadcrumbs after you've done it once already.
- → Can I adjust the spice level of the sauce?
Absolutely, just use less sriracha if you want it milder or add a bit more for extra kick.
- → What toppings work well with these sliders?
Things like fresh lettuce, crunchy pickles, or whatever sandwich fixings you enjoy will work great.
- → Can I bake the chicken instead of frying?
Sure thing, just pop the breaded chicken in a 400°F (200°C) oven for about 20-25 minutes, and flip them halfway for even crispiness.
- → How should I serve these sliders for the best result?
Get them on the table right after you put them together so the chicken stays nice and crispy.