Irresistible Bang Bang Chicken Sliders: A Flavor Explosion in Every Bite

Have you ever craved something that hits all the right notes – spicy, sweet, crunchy, and utterly satisfying? That’s exactly what these Bang Bang Chicken Sliders deliver. I’ve been perfecting this recipe for years, and I’m thrilled to finally share my take on this crowd-pleasing appetizer that works equally well as a main dish. These mini sandwiches pack an impressive flavor punch that will leave your guests begging for the recipe.

What Makes Bang Bang Chicken Special?

Bang Bang Chicken originated in Szechuan cuisine, where it traditionally consisted of shredded chicken dressed in a spicy sauce and topped with crushed peanuts. The name “bang bang” refers to the technique of tenderizing the chicken with a wooden mallet or stick. My slider version takes inspiration from this classic dish but transforms it into an approachable, handheld delight that combines the best of Eastern flavors with Western presentation.

The secret lies in the signature sauce – a creamy, sweet-spicy concoction that coats perfectly crispy chicken. Nestled in soft slider buns with fresh, crunchy toppings, these little sandwiches deliver big satisfaction.

The Perfect Bang Bang Sauce

Before diving into the full recipe, let’s talk about what makes the bang bang sauce so irresistible. The combination of creamy mayonnaise, sweet chili sauce, and the punch of Sriracha creates a flavor profile that’s simultaneously spicy, sweet, tangy, and rich. I’ve experimented with countless variations over the years, and this version hits the perfect balance:

Bang Bang Sauce Components:

• Mayonnaise: Provides the creamy base
• Sweet Chili Sauce: Adds sweetness and mild heat
• Sriracha: Delivers the signature spicy kick
• Honey: Balances the heat with natural sweetness
• Rice Vinegar: Adds brightness and acidity
• Lime Juice: Fresh citrus notes that elevate the entire sauce

The beauty of this sauce is its versatility – you can easily adjust the heat level by increasing or decreasing the Sriracha. I personally prefer it with a moderate kick that doesn’t overwhelm the other flavors.

Ingredients You’ll Need

For the ultimate Bang Bang Chicken Sliders experience, gather these ingredients:

For the Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons salt
• 1 teaspoon black pepper
• Vegetable oil for frying

For the Bang Bang Sauce:

• 1 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 2 tablespoons Sriracha (adjust to taste)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon fresh lime juice
• ½ teaspoon garlic powder

For Assembly:

• 12-16 slider buns
• 2 cups shredded lettuce
• 1 cup thinly sliced cucumber
• ½ cup thinly sliced red onion
• ¼ cup chopped cilantro
• 2 tablespoons toasted sesame seeds

Nutritional Information

For those keeping track of nutritional content, here’s a breakdown per slider (based on 16 sliders):

*Percent Daily Values based on a 2,000 calorie diet

Preparation Time Breakdown

Step-by-Step Instructions

Preparing the Chicken

1. Cut the chicken breasts into pieces that are slightly larger than your slider buns, as they’ll shrink a bit during cooking. I aim for pieces about 2½ inches across.
2. In a large bowl, pour the buttermilk over the chicken pieces. Cover and refrigerate for at least 1 hour, preferably 2-3 hours. This tenderizes the meat and helps the coating stick better.
3. While the chicken is marinating, prepare your bang bang sauce by combining all sauce ingredients in a bowl. Whisk until smooth and refrigerate until needed. This allows the flavors to meld.
4. When ready to cook, prepare your dredging station. In a large bowl or shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Mix thoroughly.
5. Remove each piece of chicken from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture. For extra crispiness (which I highly recommend), dip the floured chicken back into the buttermilk briefly and then into the flour again for a double coating.
6. Place the coated chicken pieces on a wire rack and let them rest for about 10 minutes. This helps the coating adhere better during frying.

Cooking the Chicken

7. In a large, heavy-bottomed skillet or dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a tiny bit of flour into the oil – it should sizzle immediately but not burn.
8. Working in batches to avoid overcrowding (which would lower the oil temperature), carefully add the chicken pieces to the hot oil. Fry for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
9. Transfer the fried chicken to a paper towel-lined plate to drain excess oil, then place on a wire rack to maintain crispiness.

Assembling the Sliders

10. Slice your slider buns in half (if not pre-sliced) and lightly toast them if desired. I find toasting helps prevent the buns from getting soggy from the sauce.
11. Spread a generous amount of bang bang sauce on both the top and bottom bun halves.
12. On the bottom bun, layer shredded lettuce, a piece of fried chicken, thinly sliced cucumber, red onion, and a sprinkle of cilantro.
13. Drizzle a little extra bang bang sauce over the chicken, and sprinkle with toasted sesame seeds before adding the top bun.
14. Secure each slider with a decorative toothpick if serving at a party.

Tips for Perfect Bang Bang Chicken Sliders

After making these countless times for potlucks, game days, and family gatherings, I’ve collected some helpful tips that make a big difference:

• Temperature matters: Make sure your oil stays between 350-375°F (175-190°C). Too low, and the chicken absorbs too much oil; too high, and the coating burns before the chicken cooks through.
• Don’t skip the rest: Letting the coated chicken rest before frying helps the coating adhere better and results in less coating falling off during cooking.
• Sauce consistency: If your bang bang sauce seems too thick, thin it with a teaspoon of water at a time until you reach your desired consistency. It should coat the back of a spoon but still be pourable.
• Heat customization: The beauty of these sliders is that you can easily customize the heat level. Make a milder version of the sauce for those who prefer less spice, and offer additional Sriracha on the side for heat-lovers.
• Make-ahead components: You can prepare the bang bang sauce up to 3 days ahead and store it in the refrigerator. The chicken can be marinated overnight for even more flavor and tenderness.
• Keeping them warm: If making these for a party, you can keep the fried chicken pieces warm in a 200°F (95°C) oven for up to 30 minutes without losing much crispiness.

Variations to Try

One of the reasons I love this recipe is its adaptability. Here are some delicious variations I’ve tried and loved:

Cooking Method Variations:

• Air Fryer Version: Spray the coated chicken with oil and cook at 400°F (200°C) for about 12-14 minutes, flipping halfway. This significantly reduces the calorie count!
• Baked Version: Place coated chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes.
• Grilled Version: Marinate chicken in buttermilk, season (without flour), grill, then toss in bang bang sauce.

Flavor Variations:

• Coconut Bang Bang: Add 1 cup of shredded unsweetened coconut to your flour mixture for a tropical twist.
• Honey Bang Bang: Double the honey in the sauce for a sweeter profile.
• Ginger Bang Bang: Add 1 tablespoon of grated fresh ginger to the sauce for an extra dimension of flavor.
• Buffalo Bang Bang: Replace half the sweet chili sauce with buffalo sauce for a different kind of heat.

Serving Variations:

• Bang Bang Chicken Bowls: Skip the buns and serve the chicken over rice with all the same toppings.
• Bang Bang Chicken Tacos: Use small tortillas instead of slider buns.
• Bang Bang Chicken Salad: Slice the crispy chicken and serve over mixed greens with the bang bang sauce as dressing.

Serving Suggestions

These sliders are versatile enough to work for various occasions. Here are my favorite ways to serve them:

• Game Day Spread: Pair with sweet potato fries, coleslaw, and fresh vegetable platters.
• Asian-Inspired Feast: Serve alongside vegetable spring rolls, edamame, and cucumber salad.
• Family Dinner: Add a side of steamed broccoli and coconut rice for a complete meal.
• Party Appetizers: Make mini versions using dinner roll-sized buns for bite-sized treats.
• Weeknight Meal: Prepare a double batch and freeze the cooked chicken for quick future meals.

Common Mistakes to Avoid

In my journey to perfect these sliders, I’ve made plenty of mistakes that you can now avoid:

• Chicken pieces too thick: Ensure your chicken pieces are even in thickness (about ½-inch thick) so they cook evenly. Consider pounding thicker pieces.
• Overcrowding the pan: Fry in batches to maintain oil temperature and ensure crispy coating.
• Under-seasoned coating: The coating needs generous seasoning as it’s a big part of the flavor profile.
• Sauce too runny: If your sauce isn’t thick enough to coat the chicken, add a bit more mayonnaise.
• Soggy buns: Toast the buns and don’t assemble until ready to serve if possible.
• Skipping the marinade: The buttermilk marinade is crucial for tender, flavorful chicken.

Storage and Reheating

While these sliders are best enjoyed fresh, here’s how to handle leftovers:

• Storing: Keep components separate if possible. Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Store sauce separately for up to 5 days.
• Freezing: Cooked chicken can be frozen for up to 1 month. Thaw in the refrigerator overnight.
• Reheating: For maximum crispiness, reheat chicken in a 350°F (175°C) oven for 10-12 minutes or in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwave reheating as it makes the coating soggy.
• Sauce refresh: If the sauce separates after refrigeration, simply whisk it again before using.

Q&A Section

Q: Can I use chicken thighs instead of breasts for this recipe? Yes, absolutely! Chicken thighs actually work wonderfully in this recipe and stay juicier than breasts. Just make sure to trim excess fat and adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.

Q: Is there a good substitute for buttermilk in the marinade? You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes until slightly curdled. Alternatively, plain yogurt thinned with a little milk works great too.

Q: How can I make these sliders gluten-free? Replace the all-purpose flour with a gluten-free flour blend and ensure your slider buns are gluten-free. Also double-check that your sweet chili sauce is gluten-free, as some brands contain soy sauce with wheat.

Q: My coating keeps falling off during frying. What am I doing wrong? This usually happens when the coating doesn’t have time to adhere properly. Make sure to: 1) thoroughly pat the chicken dry before dredging, 2) let the coated chicken rest for 10 minutes before frying, and 3) maintain proper oil temperature throughout cooking.

Q: Can I make the bang bang sauce less spicy for kids? Definitely! Reduce the Sriracha to 1 teaspoon or omit it entirely, relying on the sweet chili sauce for a milder heat. You can also increase the honey slightly to emphasize sweetness over spiciness.

Q: How far in advance can I prepare these for a party? You can make the sauce up to 3 days ahead, marinate the chicken overnight, and fry the chicken up to 3 hours before serving (keeping it warm in a low oven). I recommend assembling the sliders just before serving to prevent soggy buns.

Q: What’s the best oil for frying the chicken? Vegetable oil, canola oil, or peanut oil all work well because of their high smoke points. I personally prefer peanut oil for its flavor, but any neutral oil with a smoke point above 400°F is suitable.

Q: Can I use pre-cooked chicken to save time? While the recipe is best with freshly fried chicken, you can use pre-cooked crispy chicken tenders or nuggets in a pinch. Simply warm them according to package directions and toss with a bit of the bang bang sauce before assembling.

Final Thoughts

Bang Bang Chicken Sliders have become my signature dish at gatherings, and for good reason. They strike that perfect balance between familiar comfort food and exciting flavors that keep people coming back for seconds (and thirds!). The combination of crispy chicken, creamy-spicy sauce, and fresh toppings creates a truly memorable bite that feels special without requiring professional culinary skills.

What I love most about this recipe is how easily it can be scaled up for large gatherings or scaled down for a family dinner. The components can be prepared in stages when you’re short on time, and the flavors actually improve when the sauce has time to develop in the refrigerator.

Whether you’re hosting a game day party, looking for an impressive yet approachable dish for a potluck, or simply wanting to elevate your family dinner rotation, these Bang Bang Chicken Sliders deliver satisfaction in every bite. The explosion of flavors and textures – from the crispy exterior of the chicken to the creamy-spicy sauce to the fresh crunch of vegetables – creates a multi-dimensional experience that keeps these sliders interesting until the very last bite.

So go ahead, gather your ingredients, and prepare to wow your taste buds and anyone lucky enough to share this meal with you. These Bang Bang Chicken Sliders aren’t just food – they’re a flavor experience to remember.