Bang Bang Chicken Sliders

I love these playful bang bang chicken sliders—mini sandwiches filled with crispy, spicy-sweet chicken tossed in a creamy, tangy sauce. They’re perfect for casual gatherings, game day, or easy weeknight dinners.

Why You’ll Love This Recipe

I’m hooked on the Asian-inspired flavors that pack each slider with crunch and zest. The bang bang sauce—creamy with a spicy kick—lifts the chicken, and the fluffy slider buns make them just-right finger food. They’re quick to make, endlessly tweakable, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Small slider buns

• Chicken breast or tenderloin (cut into bite-size pieces)

• Cornstarch (for coating)

• Oil (for frying or air-frying)

• Mayonnaise

• Sweet chili sauce

• Sriracha or hot sauce

• Lime juice

• Lettuce or cabbage slaw (optional)

• Fresh cilantro or green onion (for garnish)

Directions

1. Prep the chicken: I cut the chicken into small, slider-bite pieces, season with salt and pepper, then coat them evenly in cornstarch.

2. Cook the chicken:

   • Frying: I heat oil in a skillet and fry until golden and crispy.

   • Air-frying (lighter): I air-fry at a high temp until the chicken is tender-crisp.

3. Make the bang bang sauce: I whisk together mayonnaise, sweet chili sauce, sriracha, and a squeeze of lime for balance.

4. Toss chicken in sauce: I toss the crispy chicken pieces in the sauce until they’re evenly coated and glossy.

5. Assemble the sliders: I split the buns, layer on lettuce or slaw if I’m using it, add the sauced chicken, then top with cilantro or green onions. Serve immediately while warm.

Servings and timing

• Prep time: 15 minutes

• Cook time: 10–15 minutes

• Total time: Around 30 minutes

• Serves: 4–6 sliders depending on bun size

Variations

• Breaded option: I dip chicken in egg wash before coating in cornstarch or panko for extra crunch.

• Spice level: I dial spiciness up or down by adjusting the sriracha—or substituting sambal oelek or gochujang.

• Sauce twist: I stir in honey or brown sugar for sweetness, or lime zest for brightness.

• Protein swaps: Shrimp, tofu, or pulled pork work beautifully with the creamy sauce.

• Bun upgrade: I switch to Hawaiian rolls or brioche for a sweeter sandwich profile.

storage/reheating

I store any leftover bang bang chicken (without buns) in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet or air-fryer to restore crispiness. I keep buns separately and assemble sliders fresh just before serving.

FAQs

How can I make these gluten-free?

I use cornstarch or arrowroot instead of regular flour for coating, and ensure the buns are gluten-free.

Can I prep sauce ahead of time?

Absolutely. I mix the bang bang sauce a day ahead—they keep perfectly in the fridge—then toss it with the chicken just before serving for maximum coating and freshness.

Can these be baked instead of fried?

Yes! I coat and bake the chicken pieces on a greased sheet pan at around 425 °F (220 °C), turning halfway until golden and cooked through.

What’s a good substitute for mayonnaise?

I’ve used Greek yogurt or vegan mayo to lighten it up—still creamy but tangier.

Can I make them spicy?

Definitely. I increase sriracha or swap in hotter sauces like habanero chili sauce or fresh diced chilies.

Conclusion

Bang bang chicken sliders are my go-to when I want something fun, flavorful, and a little spicy. They’re crowd-friendly, easy to customize, and always disappear fast. Whip them up, add your twist, and watch them become a new favorite!

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