Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders Recipe hits that perfect combo of crispy, saucy, a little spicy, and a little sweet, all tucked into soft buns that basically disappear in two bites. It works for busy weeknights, game day spreads, or casual parties, and you can get it on the table in about 35–40 minutes. I tested these for a Sunday football hangout and ended up eating two before guests arrived, purely for research, of course.

Why Choose This Bang Bang Chicken Sliders Recipe

This Bang Bang Chicken Sliders Recipe brings restaurant-style flavor with simple grocery store ingredients. The sauce tastes creamy, tangy, and slightly spicy, and it coats juicy chicken that stays tender. Soft slider buns soak up the sauce without falling apart, so you get a messy, satisfying bite every time.

You cook everything on the stovetop and assemble on a sheet pan, so cleanup stays easy. The recipe scales up for parties and scales down for a quick dinner for two. You can tweak the heat level for kids or spice lovers without changing the method.

“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have served in years. The chicken tasted juicy, the sauce hit that sweet-heat balance, and even my ‘no-spice’ family went back for seconds. I already planned to make a double batch next weekend.”

Ingredients You Need

Bang Bang Chicken

• 1.5 pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat, just watch the cook time.
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
  • Cornstarch gives light crisp edges; use all-purpose flour if you run out.
• 2 tablespoons neutral oil (canola, avocado, or vegetable) for pan searing

Bang Bang Sauce

• 1/2 cup mayonnaise
  • Use full-fat mayo for best texture; Kewpie or Duke’s both work great.
• 1/4 cup sweet chili sauce
  • Any Thai-style sweet chili sauce works; I like Mae Ploy or Trader Joe’s brand.
• 1–3 tablespoons sriracha, to taste
  • Use 1 tablespoon for mild, 2 for medium, 3 for spicy.
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice or lemon juice
• 1 teaspoon rice vinegar
• Pinch of salt, to taste

Sliders

• 12 soft slider buns or Hawaiian rolls
• 1.5 cups shredded cabbage or coleslaw mix
  • Bagged coleslaw mix saves time and adds crunch.
• 1/4 cup thinly sliced green onions
• 1 small carrot, shredded (optional for extra crunch and color)
• 1 tablespoon mayo
• 1 teaspoon lime juice
• Pinch of salt and pepper

Pantry Shortcuts & Notes

• Use frozen grilled chicken strips in a pinch; toss them in a hot skillet to warm and brown, then coat with sauce.
• Use pre-shredded coleslaw mix instead of chopping cabbage and carrots.
• Use bottled lime juice if fresh citrus runs out; just taste and adjust.

Equipment List

• Large skillet or sauté pan
• Medium mixing bowl for chicken
• Small bowl for sauce
• Cutting board and sharp knife
• Tongs or spatula
• Baking sheet for assembling sliders
• Measuring cups and spoons

Quick Tips & substitutions

This Bang Bang Chicken Sliders Recipe works best when you treat the sauce and texture like the stars of the show.

• Use chicken thighs for maximum juiciness; use chicken breast for a lighter option and cook just until the center turns opaque.
• Pat chicken dry with paper towels before seasoning so it browns better in the pan.
• Cut chicken into small bite-size pieces so they cook quickly and fit nicely in the buns.
• Mix the bang bang sauce in advance and chill it; the flavors blend and taste more balanced.
• Taste the sauce before you coat the chicken; adjust sriracha for heat and honey for sweetness.
• Toast the slider buns lightly in a dry skillet or under the broiler for 1–2 minutes for better texture.
• Use Greek yogurt for half the mayo if you want a lighter sauce that still tastes creamy.
• Swap sweet chili sauce with a mix of chili garlic sauce and extra honey if you cannot find it.
• Use shredded rotisserie chicken when you need a shortcut; warm it in the skillet, then toss with sauce.
• Add a pinch of cayenne or red pepper flakes for extra heat if sriracha does not feel spicy enough.

How to Make Bang Bang Chicken Sliders

Step 1: Prep the chicken

Cut chicken thighs into small bite-size pieces, about 3/4 inch. Add them to a medium bowl with soy sauce, rice vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until every piece looks coated and let it sit for 10–15 minutes while you prep the sauce and slaw.

Sprinkle cornstarch over the chicken and toss again until the pieces look lightly coated. The cornstarch helps the chicken brown and hold the sauce.

Step 2: Mix the bang bang sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, rice vinegar, and a pinch of salt. Taste the sauce and adjust the heat and sweetness to your liking. If it tastes too thick, thin it with 1–2 teaspoons of water or extra lime juice.

Set the sauce aside so the flavors meld while you cook the chicken. You can chill it in the fridge if your kitchen feels warm.

Step 3: Make the crunchy slaw

In another bowl, combine shredded cabbage or coleslaw mix, green onions, and shredded carrot. Stir together mayo, lime juice, salt, and pepper in a small cup, then pour it over the veggies. Toss until the slaw looks lightly coated, not soupy.

Taste and adjust salt or lime juice. Keep the slaw in the fridge while you cook the chicken so it stays crisp.

Step 4: Cook the chicken

Heat neutral oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer without crowding; cook in batches if needed. Let the chicken sear for 3–4 minutes without moving it so a golden crust forms.

Flip the pieces and cook another 3–4 minutes until the chicken cooks through and the juices run clear. If you use a thermometer, aim for 165°F in the thickest piece. Transfer cooked chicken to a bowl and repeat with any remaining pieces.

Step 5: Coat the chicken in sauce

Pour about two thirds of the bang bang sauce over the warm chicken. Toss until every piece looks glossy and coated. Add more sauce if you want extra coverage, or save some for drizzling on the sliders.

Taste one piece and adjust seasoning with a pinch of salt or extra lime juice if needed. Keep the chicken warm on low heat or cover the bowl with foil.

Step 6: Toast the slider buns

Set your oven to broil on low or medium. Split the slider buns and arrange them cut side up on a baking sheet. Toast for 1–2 minutes until the edges look lightly golden.

Watch closely so they do not burn; they go from perfect to too dark very quickly. You can also toast them in a dry skillet over medium heat for more control.

Step 7: Assemble the Bang Bang Chicken Sliders

Place the bottom halves of the toasted buns on the baking sheet or a serving platter. Add a small mound of slaw to each bun. Spoon a generous amount of saucy chicken over the slaw.

Drizzle with extra bang bang sauce if you saved some, then sprinkle with more green onions if you like. Cap each slider with the top bun and gently press so everything settles into place. Serve right away while the buns feel warm and the chicken tastes hot.

Recipe Variations

This Bang Bang Chicken Sliders Recipe adapts easily to different diets and cravings.

• Gluten-free: Use gluten-free slider buns and tamari or coconut aminos instead of soy sauce.
• Lower carb: Serve the bang bang chicken and slaw in lettuce cups or on low carb tortillas instead of buns.
• Dairy-free: Use a dairy-free mayo and check that your buns do not contain milk ingredients.
• Lighter version: Use half mayo and half plain Greek yogurt in the sauce, and use chicken breast instead of thighs.
• Extra crunchy: Bread the chicken pieces in panko after the cornstarch step, then pan fry until crisp.
• Air fryer method: Toss seasoned chicken with a light spray of oil and cook at 390°F for 10–12 minutes, shaking halfway, then coat with sauce.
• Vegan: Use crispy tofu cubes or store-bought plant-based chicken strips, cook until golden, then toss in the bang bang sauce made with vegan mayo.

Ways to Serve Bang Bang Chicken Sliders

This Bang Bang Chicken Sliders Recipe works for casual dinners, parties, and game day spreads.

• Serve with a side of baked fries, sweet potato fries, or tater tots.
• Pair with a crunchy side salad, cucumber salad, or simple green salad with citrus dressing.
• Add a platter of fresh veggies like carrot sticks, celery, and bell pepper strips with ranch or yogurt dip.
• Offer a slider bar with extra toppings like sliced jalapeños, pickles, avocado, or extra slaw.
• Serve with iced tea, lemonade, flavored sparkling water, or fruit punch for a family-friendly spread.

Storage Options

Store leftover bang bang chicken and slaw separately for best texture. Keep the chicken in an airtight container in the fridge for up to 3 days, and reheat it in a skillet over medium heat or in the air fryer so it stays a little crisp. Store the slaw in a covered container in the fridge for up to 2 days; it softens slightly but still tastes great. Keep buns at room temperature in a sealed bag and toast them again right before you assemble more sliders.

Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders are mini sandwiches with crispy chicken pieces tossed in a creamy, spicy-sweet sauce and served on soft slider buns.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• vegetable oil, for frying

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar

• 8 slider buns, split and lightly toasted
• 1 cup shredded lettuce
• 1/2 cup thinly sliced cucumber
• 2 green onions, thinly sliced

Method

 

1. In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and toss to coat. Let marinate for at least 15 minutes while you prepare the remaining components.
2. In a separate shallow dish, whisk together the flour and cornstarch. Remove each piece of chicken from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a plate or tray.

1. Pour vegetable oil into a deep skillet or pot to a depth of about 1 1/2 inches and heat to 350°F (175°C).
2. Working in batches, carefully add coated chicken pieces to the hot oil without crowding the pan. Fry 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C).
3. Transfer fried chicken to a wire rack or paper towel–lined plate to drain excess oil.

1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and rice vinegar until smooth and well combined.
2. Add the warm fried chicken pieces to the bowl and gently toss until evenly coated in the bang bang sauce.

1. Layer shredded lettuce on the bottom halves of the toasted slider buns.
2. Place 2 to 3 pieces of sauced chicken on each bun. Top with sliced cucumber and green onions if using.
3. Cover with the top halves of the buns and secure with picks if desired. Serve immediately while warm.

Notes

Nutrition Information
Approximate per slider (1 of 8): 330 calories; fat 17 g; saturated fat 3 g; carbohydrates 28 g; fiber 1 g; sugars 7 g; protein 15 g; sodium 540 mg. Values will vary based on exact ingredients, brands, and portion size.