Bang Bang Chicken Sliders Recipe brings crispy, juicy chicken tossed in a spicy-sweet bang bang sauce on soft slider buns with a cool slaw crunch. It suits game day grazers, busy weeknights, or party platters, and you can finish it in about 35 minutes. I make a batch whenever neighbors drift toward my kitchen like cartoon characters following a pie on a windowsill.
Why Bang Bang Chicken Sliders Recipe Is Worth It
You get bold flavor in a handheld package that disappears fast. The creamy heat from bang bang sauce balances tender chicken and a bright, tangy slaw. Every bite hits sweet, spicy, and crunchy notes.
You can bake or air fry the chicken, so cleanup stays easy. Store-bought coleslaw mix and bottled sweet chili sauce trim prep time without skimping on flavor. These sliders scale well, so you can feed a crowd without juggling three pans.
“I brought these to a tailgate and they vanished before halftime. The sauce hits just right, and the buns stayed soft and warm. Five stars from the crew.”
Ingredients You Need
- Chicken: 1.5 pounds boneless skinless chicken thighs, cut into 2-inch pieces. Thighs stay juicier than breasts, but breasts work.
- Coating: 1 cup panko breadcrumbs, 1/3 cup cornstarch, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper.
- Oil: 2 tablespoons neutral oil for drizzling or spraying. Avocado or canola works.
- Slider buns: 12 soft slider buns or Hawaiian rolls.
- Slaw: 3 cups coleslaw mix, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/4 teaspoon kosher salt.
- Bang bang sauce: 1/2 cup mayonnaise (Duke’s or Kewpie hold up nicely), 1/3 cup Thai sweet chili sauce (Mae Ploy has great balance), 1–2 tablespoons sriracha, 1 tablespoon lime juice, 1 teaspoon honey, 1 small garlic clove grated, pinch of salt.
Pantry shortcuts and swaps:
- Use frozen popcorn chicken or chicken nuggets when time runs tight.
- Use bagged slaw mix and bottle the sweet chili sauce you already love.
- Sub yogurt for half the mayo if you want a lighter sauce.
Equipment:
- Large bowl, whisk, sheet pan, wire rack, and parchment.
- Air fryer optional for extra crunch.
- Small bowl for sauce, tongs, and a brush for oil.
Quick Tips & substitutions
You can get restaurant-level flavor with smart shortcuts and a few pro moves.
- Pat chicken dry so the coating sticks and crisps.
- Mix the sauce in advance to let flavors meld while the oven heats.
- Line a sheet pan with parchment and use a wire rack to keep the bottoms crispy.
- For extra crunch, toss panko with a teaspoon of oil before coating.
- For more heat, add gochujang or extra sriracha to the sauce.
- Gluten-free: use rice flour or cornstarch and certified GF panko.
- Dairy-free: pick vegan mayo for the sauce.
- No panko on hand: crush cornflakes or use plain breadcrumbs with a touch of cornstarch.
- Short on time: swap in rotisserie chicken and drizzle with warm bang bang sauce.
How to Make Bang Bang Chicken Sliders
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
- Heat the oven to 425 degrees F and place a wire rack on a parchment-lined sheet pan. For an air fryer, set it to 400 degrees F.
- Whisk mayonnaise, sweet chili sauce, sriracha, lime juice, honey, grated garlic, and a pinch of salt. Taste and adjust heat or sweetness.
- Stir coleslaw mix with lime juice, rice vinegar, sugar, and salt. Chill it while the chicken cooks.
- In a bowl, combine panko, cornstarch, salt, garlic powder, smoked paprika, and black pepper. Add chicken pieces and toss until coated on all sides.
- Arrange chicken on the rack, leaving space between pieces. Drizzle or spray lightly with oil.
- Bake 18 to 20 minutes until the edges crisp and the center hits 165 degrees F. For an air fryer, cook 10 to 12 minutes, shaking the basket once.
- Warm the buns in the oven for 2 minutes. Toss the hot chicken with enough bang bang sauce to coat glossy, then save extra sauce for drizzling.
- Build the sliders: add slaw to each bun, pile on chicken, drizzle more sauce, and top with pickles or scallions if you like. Serve right away.
Recipe Variations
You can tune these sliders for any table without losing the signature kick.
- Gluten-free: swap in GF panko and rice flour or cornstarch.
- Vegan: use crispy tofu or cauliflower florets, vegan mayo, and maple syrup instead of honey.
- Low carb: use lettuce wraps or low carb slider buns and sub pork rind crumbs for panko.
- Add-ins: layer thin cucumber slices, quick pickled onions, or a sprinkle of toasted sesame seeds.
Ways to Serve Bang Bang Chicken Sliders
You can make a full spread with simple sides and sips.
- Serve with sesame-lime salad, sweet potato fries, or garlic roasted green beans.
- Pair with crunchy dill pickles or a quick mango salsa for a sweet contrast.
- Pour cold lager, iced tea with lime, or pineapple spritzers for a refreshing match.
- Set out extra sauce, sliced jalapeños, and scallions for topping bars.
Storage
Store leftover chicken and slaw separately for best texture. Refrigerate chicken and sauce in airtight containers for up to 3 days and keep buns at room temp in a sealed bag. Reheat chicken in a 375 degree F oven or air fryer until hot and crisp. Assemble fresh with cooled slaw and warm buns right before serving.
Bang Bang Chicken Sliders
Ingredients
Instructions
- In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add chicken pieces and marinate for at least 15 minutes.
- Mix flour and panko breadcrumbs in a shallow dish.
- Remove chicken from marinade and dredge each piece in the flour-breadcrumb mixture.
- Heat oil in a skillet over medium-high heat. Fry chicken pieces until golden and cooked through, about 3–4 minutes per side. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth.
- Toss fried chicken pieces in Bang Bang sauce.
- Place a layer of shredded lettuce and cucumber on each slider bun bottom.
- Top with a piece of sauced chicken, sprinkle with cilantro if desired, and cover with bun tops.
- Serve immediately and enjoy.