Bang Bang Chicken Sliders
Crispy breaded chicken tossed in a creamy, spicy-sweet bang bang sauce, piled onto toasted slider buns with crunchy slaw and pickles. Perfect for parties or quick weeknight dinners.
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs or breasts, cut into 8 small pieces
- Salt and pepper
- 1 tbsp soy sauce optional
Breading
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 cups Vegetable oil 1–2 cups, for frying
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha adjust to heat preference
- 1 tsp honey or maple syrup, optional
- 1 tsp rice vinegar or lemon juice
Sliders & Toppings
- 8 mini slider buns split and toasted
- 1 cup shredded cabbage or coleslaw mix
- Fresh cilantro or sliced scallions
- Pickles or quick-pickled cucumbers, optional
- Butter for toasting buns
Instructions
- Pat chicken dry, season with salt and pepper and soy sauce (if using). Pound breasts to even thickness if needed and cut into slider-sized pieces. Set up three shallow bowls: seasoned flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken piece in flour, then egg, then panko, pressing to adhere. Heat oil in a skillet to 350°F (175°C) or until a breadcrumb sizzles. Fry in batches 3–4 minutes per side until golden and cooked through. Drain on paper towels and season lightly with salt.
- Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Taste and adjust sweetness or heat as desired.
- Toast slider buns with a bit of butter. Spread sauce on the bottom bun, add fried chicken, more sauce, shredded cabbage, cilantro/scallions, and pickles if using. Top with the bun and serve immediately.
Notes
- For a lighter version, bake breaded chicken at 425°F (220°C) for 15–20 minutes on a wire rack, flipping once.
- Sauce can be made up to 3 days ahead and stored in the refrigerator.
- Keep chicken and buns separate if preparing ahead to prevent sogginess; reheat chicken in a 400°F oven or air fryer for best texture.
- Adjust sriracha and sweet chili sauce to control spice and sweetness.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 18gFat: 18gSaturated Fat: 3.5gSodium: 540mgSugar: 6g
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