Bang Bang Chicken Sliders Recipe: The Ultimate Party Appetizer

Elevate your game day spread, party menu, or weeknight dinner with these irresistible Bang Bang Chicken Sliders. This recipe transforms the popular restaurant appetizer into a perfectly handheld, flavor-packed slider. Featuring crispy, tender chicken coated in the iconic creamy, sweet, and spicy Bang Bang sauce, all nestled in soft brioche buns with cool, crunchy toppings. They are guaranteed to be the star of any gathering and are surprisingly simple to make at home.

Understanding the Flavor Profile

The magic of this dish lies in its signature sauce—a perfect balance of creamy mayonnaise, sweet Thai chili sauce, and a kick of heat from Sriracha or similar hot sauce. When paired with crispy fried or baked chicken and the soft, buttery texture of a slider bun, it creates a symphony of textures and flavors in every bite. This recipe provides methods for both frying (for maximum crunch) and baking (for a lighter option), ensuring perfect results for any preference.

Bang Bang Chicken Sliders Ingredients

This recipe is divided into three key components: the chicken, the legendary sauce, and the assembly. For the best results, use freshly grated cabbage for the slaw.

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Neutral oil for frying (canola, vegetable, or peanut), if frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (full-fat recommended for best texture)
• 1/4 cup sweet Thai chili sauce
• 2-3 tbsp Sriracha or similar hot sauce (adjust to taste)
• 1 tbsp honey
• 1 tsp rice vinegar

For Assembly:

• 12 slider buns (brioche or potato rolls are ideal)
• 1 cup shredded green cabbage or coleslaw mix
• 1/4 cup thinly sliced green onions
• Fresh cilantro leaves (optional, for garnish)

Step-by-Step Instructions

Total Time: 45 minutes | Active Time: 30 minutes | Servings: 12 sliders

Step 1: Marinate the Chicken

1. Place the cubed chicken in a medium bowl and pour the buttermilk over it. Toss to ensure all pieces are coated. Let it marinate for at least 15 minutes at room temperature (or up to 4 hours in the refrigerator). This step ensures juicy, tender chicken.

Step 2: Make the Bang Bang Sauce

1. While the chicken marinates, whisk together all sauce ingredients—mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar—in a small bowl until smooth. Practical Tip: Taste and adjust the heat level by adding more Sriracha, or the sweetness with more honey. Set aside half the sauce for tossing the chicken and reserve half for drizzling.

Step 3: Bread the Chicken

1. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
2. Remove a piece of chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to adhere. Place on a wire rack. Repeat with all chicken pieces. Let them rest for 5 minutes to help the coating set, which prevents it from falling off during cooking.

Step 4: Cook the Chicken

For Frying (Recommended for Crispiest Results):

1. Heat 1-2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
2. Fry the chicken in batches for 3-4 minutes per batch, until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Do not overcrowd the pot.
3. Transfer to a clean wire rack set over a baking sheet to drain. Total Frying Time: Approximately 12-15 minutes for all batches.

For Baking (A Lighter Alternative):

1. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease it.
2. Arrange breaded chicken on the rack, spray lightly with cooking oil, and bake for 15-18 minutes, flipping halfway, until crispy and cooked through. Total Baking Time: 18-20 minutes.

Step 5: Sauce and Assemble the Sliders

1. While the chicken is still hot, place it in a large bowl. Pour over the reserved half of the Bang Bang sauce and toss gently until every piece is generously coated.
2. Lightly toast the slider buns if desired.
3. To assemble: Place a small mound of shredded cabbage on the bottom bun. This adds crunch and prevents the bun from getting soggy. Add 2-3 pieces of sauced chicken. Drizzle with a little extra reserved sauce. Garnish with sliced green onions and cilantro. Top with the bun lid.
4. Serve immediately while the chicken is still warm and crispy.

Cooking Tips & Expert Variations

• Make-Ahead Strategy: The Bang Bang sauce can be made up to 3 days in advance and stored in the refrigerator. You can also bread the chicken and keep it on the wire rack in the fridge for 1 hour before cooking.
• Protein Swap: This method works excellently with shrimp (Bang Bang Shrimp Sliders) or even firm tofu for a vegetarian version.
• Spice Control: For a milder version, reduce the Sriracha to 1 tablespoon. For extra heat, add a pinch of cayenne pepper to the flour or a dash of hot chili oil to the sauce.
• Air Fryer Option: For a healthier crisp, cook breaded chicken in a single layer in an air fryer basket at 400°F (200°C) for 10-12 minutes, shaking halfway through.

Serving Suggestions

These sliders are a complete meal on their own but pair beautifully with a variety of sides. For a party spread, serve them alongside crispy french fries or waffle fries, a light Asian cucumber salad, or creamy coleslaw. For a casual dinner, simple sweet potato fries or a fresh green salad balance the richness perfectly. Offer extra Bang Bang sauce on the side for dipping—it will disappear quickly!