Bang Bang Chicken Sliders Recipe – Easy 20-Minute Dinner Idea

The sizzle and snap of crispy chicken tossed in creamy, spicy-sweet Bang Bang sauce is something I honestly never get tired of! Picture this: pillowy slider buns holding just the right amount of crunchy, saucy chicken, topped with a refreshing tang of slaw. That’s what these Bang Bang Chicken Sliders are all about. I first whipped up this recipe for a last-minute weeknight meal when I wanted big takeout flavor but only had twenty minutes to spare (and let’s face it, my family was getting tired of plain grilled chicken).

Bang Bang Chicken Sliders are seriously the answer to weeknight dinner boredom—fast, crowd-pleasing, and totally crave-worthy. There’s this perfect balance of crispy chicken, creamy sauce, and buttery buns that just works. I can’t count how many times I’ve made a batch only to watch them disappear before I can grab seconds. My kids love the little slider size, and honestly, so do grown-ups. There’s something so fun and satisfying about food you can eat with your hands.

If you’re looking for a recipe that checks all the boxes—easy, quick, packed with flavor, and adaptable for picky eaters or spice lovers—Bang Bang Chicken Sliders are it. Whether you’re feeding a hungry crew after practice, planning a casual get-together, or just want to shake up your weekday dinner routine, this recipe delivers. I’ve tweaked and tested it more times than I can count. Every time, the reaction is the same: “Whoa, these are amazing!” Bang Bang Chicken Sliders are about to be your new go-to—trust me, you’ll want to make them again and again.

Why You’ll Love This Recipe

• Ready in 20 Minutes: When time’s tight, these sliders are a lifesaver. You can have dinner on the table fast—no fuss or waiting for takeout delivery.
• Simple, Pantry-Friendly Ingredients: No wild goose chases. Most of what you need is probably already in your kitchen, and there’s plenty of room for swaps if you’re missing something.
• Family-Friendly and Customizable: Kids devour them (I mean, who can resist sliders?), but you can easily adjust the heat for spice lovers or keep it mild for the little ones.
• Perfect for Any Occasion: Bang Bang Chicken Sliders are awesome for game nights, potlucks, picnics, or just a cozy weeknight dinner. They look fancy but are secretly so easy.
• Unbeatable Flavor: That creamy, tangy, slightly spicy sauce hugs the crispy chicken—honestly, it’s addictive. The contrast of textures is just so satisfying.

What really sets this Bang Bang Chicken Sliders recipe apart is the homemade sauce. I blend together mayo, sweet chili sauce, and a little Sriracha for a zing that’s not overpowering but seriously memorable. After lots of taste-testing, I found that using panko for the coating gives the chicken the ultimate crunch. No soggy sliders here!

It’s the kind of meal that makes you slow down for a second after the first bite. There’s comfort, excitement, and a hint of nostalgia (mini sandwiches always bring me back to childhood parties). Plus, cleanup is a breeze—everything bakes up on one sheet pan or fries in one skillet. If you’re craving a dinner that feels special but requires zero stress, this is the recipe to try. Bang Bang Chicken Sliders are more than a meal; they’re a reason to gather around and smile.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—without a lot of fuss. Everything is easy to find, and you probably already have most of it tucked away in your pantry or fridge. Here’s what you’ll need for these irresistible Bang Bang Chicken Sliders:

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (I like thighs for juiciness, but breasts work great too)
  • 1/2 cup (60g) all-purpose flour (for dredging, or swap with gluten-free blend if needed)
  • 2 large eggs, beaten (helps the panko stick)
  • 1 cup (60g) panko breadcrumbs (gives the chicken that signature crunch—regular breadcrumbs work in a pinch)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (adds subtle depth)
  • Cooking oil for frying (canola, vegetable, or avocado oil)
• For the Bang Bang Sauce:
  • 1/2 cup (120g) mayonnaise (I go for Kewpie or Duke’s for extra creaminess, but regular works fine)
  • 1/4 cup (60ml) sweet chili sauce (for that signature sweet heat—Mae Ploy is my favorite brand)
  • 1–2 tbsp Sriracha (adjust to taste—use more for extra kick, or leave it out for a milder sauce)
  • 1 tbsp honey (optional, for a touch of sweetness)
  • 1 tsp rice vinegar or fresh lime juice (for tanginess)
• For the Sliders:
  • 12 slider buns (brioche or potato buns are super soft and perfect for these—Hawaiian rolls are also delicious!)
  • 2 cups (140g) coleslaw mix or shredded cabbage (adds crunch and freshness)
  • 2–3 green onions, thinly sliced (for garnish and a bit of zip)
  • Optional: thinly sliced cucumbers or pickles, cilantro, or sesame seeds for topping

Ingredient Tips & Substitutions:

• If you need a gluten-free version, swap flour and panko for gluten-free options.
• To make it dairy-free, double-check your mayo brand.
• No sweet chili sauce? Mix 2 tbsp honey with 2 tbsp sriracha and a splash of vinegar for a quick hack.
• Use rotisserie chicken in a pinch—just toss it in the sauce!

Honestly, this recipe is super forgiving. Don’t stress if you’re missing something—Bang Bang Chicken Sliders are all about making it work with what you have.

Equipment Needed

• Large mixing bowls: For dredging the chicken and mixing up the sauce. I use good old glass Pyrex—easy to clean and see what’s going on.
• Baking sheet or large skillet: You can bake or fry the chicken bites. A rimmed sheet pan works well for baking, while a nonstick or cast iron skillet is perfect for frying.
• Wire rack: Optional, but great for keeping the chicken crispy if you’re baking (I just pop it right on the sheet pan).
• Tongs: For flipping and transferring the chicken—keeps things neat.
• Whisk: For blending the Bang Bang sauce extra smooth.
• Measuring cups and spoons: I’m a fan of stainless steel sets—they last forever and go in the dishwasher.
• Sharp knife and cutting board: For slicing chicken and prepping toppings.
• Paper towels: For draining fried chicken if you’re going that route.

If you’re tight on equipment, you can totally manage with just a basic bowl, a sturdy skillet, and a spatula. I’ve even used a pie plate for dredging—no shame! For easy cleanup, line your baking sheet with parchment. And if your wire rack is looking a little worse for wear, a quick scrub with a baking soda paste brings it right back (learned that the hard way after a sticky honey glaze incident).

Preparation Method

1. Prep the Chicken:
   Cut 1 lb (450g) chicken into bite-sized pieces (about 1-inch cubes). Pat dry with paper towels for better browning. Season all over with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. (Tip: Dry chicken means crispier coating!)
2. Set Up Dredging Stations:
   Place 1/2 cup (60g) flour in one shallow bowl, 2 beaten eggs in a second bowl, and 1 cup (60g) panko in a third. Arrange in a line for efficiency.
3. Coat the Chicken:
   Working in batches, dredge each piece of chicken in flour (shake off excess), dip in beaten egg, then coat thoroughly in panko. Place coated chicken on a plate. (If panko isn’t sticking, gently press it on with your fingers.)
4. Cook the Chicken:
   • To Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top. Arrange chicken pieces on rack, spray lightly with oil. Bake 12–15 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C).
   • To Fry: Heat 1/2 inch oil in a large skillet over medium-high until shimmering (350°F/175°C if you have a thermometer). Fry chicken in batches 2–3 minutes per side, until golden and crisp. Drain on paper towels.

   (Watch closely—chicken cooks fast and panko browns quickly! If oil gets too hot, lower the heat.)

5. Make the Bang Bang Sauce:
   In a bowl, whisk together 1/2 cup (120g) mayo, 1/4 cup (60ml) sweet chili sauce, 1–2 tbsp Sriracha, 1 tbsp honey, and 1 tsp rice vinegar or lime juice. Taste and adjust spice or sweetness. (Personal tip: Chill the sauce for 10 minutes if you have time—it thickens up nicely!)
6. Toss Chicken in Sauce:
   Add cooked chicken to a large bowl. Pour half the Bang Bang sauce over and toss until well coated. (Reserve some sauce for drizzling!)
7. Assemble the Sliders:
   Split 12 slider buns. Place a handful of coleslaw mix or shredded cabbage on the bottom half of each bun. Top with warm, saucy chicken pieces. Drizzle with extra sauce. Sprinkle with green onions, and add any extras (pickles, cilantro, sesame seeds) if you like.
8. Serve Immediately:
   Press on the top bun, and serve while hot and crispy. (Bang Bang Chicken Sliders taste best fresh—don’t wait too long!)

Troubleshooting: If your chicken isn’t as crispy as you’d like, make sure it’s spaced out on the pan (crowding steams it). For extra crunch, broil the baked chicken for 1–2 minutes at the end. And if the sauce is too thick, whisk in a splash of water or vinegar.

Cooking Tips & Techniques

Honestly, the best Bang Bang Chicken Sliders come from a few tried-and-true tricks I’ve picked up along the way. Here’s what helps every single time:

• Panko is King: Don’t substitute regular breadcrumbs unless you have to. Panko makes the coating airy and extra crunchy. If you want it even crispier, toast the panko in a dry pan for a few minutes before using.
• Don’t Overcrowd: Whether frying or baking, space out the chicken. If the pieces are too close, they’ll steam and lose their crunch. Bake in two batches if needed—this makes a huge difference!
• Keep One Hand Dry: When breading, use one hand for wet ingredients and one for dry. This way, you don’t end up with “breaded fingers” halfway through (trust me, I’ve been there).
• Adjust the Sauce: Taste your Bang Bang sauce before tossing with chicken. Everyone’s spice tolerance is different, so start mild and add more Sriracha if you like heat. If it’s too spicy, more mayo and honey mellows it out.
• Frying Temperature Matters: If frying, make sure your oil is truly hot before adding chicken. If the oil isn’t hot enough, the coating absorbs oil and gets soggy. If you don’t have a thermometer, test with a breadcrumb—it should sizzle and brown in about 60 seconds.
• Prep Toppings Ahead: Slice green onions and prep slaw while chicken cooks. That way, assembly is a breeze and everything stays hot.
• Warm the Buns: Lightly toast or steam the slider buns. This little step keeps them from getting soggy and adds an extra layer of texture.

One time, I tried to multitask and left the chicken in the oven a few minutes too long—ended up with “Bang Bang chicken jerky” (not my best moment). So set a timer, and trust your nose! When you smell that delicious toasty aroma, check the chicken. These little details really do make your Bang Bang Chicken Sliders unforgettable.

Variations & Adaptations

If you like to play with your food (who doesn’t?), Bang Bang Chicken Sliders are totally open to riffing! Here are some of my favorite variations and swaps:

• Spicy Bang Bang: Add extra Sriracha or a sprinkle of crushed red pepper to the sauce. For serious heat lovers, toss in a dash of cayenne with the panko.
• Healthier Baked Version: Skip the frying and go for oven-baked chicken. You can also use an air fryer—just cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until crisp.
• Gluten-Free: Sub gluten-free flour and panko. Double-check your slider buns—there are some tasty GF brands out there now.
• Dairy-Free: Use dairy-free mayo in the Bang Bang sauce, and make sure your buns are dairy-free.
• Different Proteins: Try shrimp, tofu, or even cauliflower for a veggie version (I’ve done all three and they’re super good—just adjust cooking times as needed).
• Asian-Inspired Slaw: Toss your cabbage with a splash of soy sauce, sesame oil, and a pinch of sugar for a punchier slaw base.

Personally, my favorite twist is a “Bang Bang Bahn Mi” slider—add quick-pickled carrots and daikon, plus a few jalapeño slices. It’s the perfect blend of spicy, tangy, and crunchy. Whether you’re adapting for allergies or just using up what’s in the fridge, Bang Bang Chicken Sliders can handle it. That’s what makes them so fun (and practical) for weeknight dinners!

Serving & Storage Suggestions

Bang Bang Chicken Sliders are at their prime when served hot and fresh. Arrange them on a big platter, sprinkle with extra green onions and sesame seeds, and let everyone dig in! For a pretty Pinterest-worthy look, layer the chicken and slaw so you get that pop of color with every slider.

If you want to make it a meal, pair with crispy sweet potato fries, a light cucumber salad, or even some fresh fruit on the side. Chilled lemonade or sparkling water with lime makes a great drink pairing—cuts through the spice and keeps things refreshing.

Storage: If you have leftovers (rare, but possible!), store chicken, sauce, and buns separately. The chicken will keep in an airtight container in the fridge for up to 3 days. To reheat, pop it in a 375°F (190°C) oven or air fryer for 5–7 minutes until hot and crispy. Avoid microwaving if possible—it makes the coating soft.

Slider buns can be stored at room temp, and extra slaw should be kept cold. The flavors actually develop a bit as they sit, so if you prep the sauce or slaw ahead, it’ll be even more delicious the next day!

Nutritional Information & Benefits

Each Bang Bang Chicken Slider (with sauce and slaw) comes in around 220–250 calories, with about 10g protein, 18g carbs, and 12g fat—give or take, depending on your bun and toppings. If you bake instead of fry, you’ll cut the fat down even more.

Ingredient Benefits: Chicken is a lean source of protein, and using cabbage or slaw mix adds crunch plus fiber and vitamin C. The Bang Bang sauce delivers flavor without needing loads of extra oil or sugar—just enough to make it fun! For a lower-carb option, use lettuce leaves instead of slider buns.

Dietary Notes: These sliders can be made gluten-free and dairy-free with simple swaps. Main allergens to watch for are wheat (buns, panko), eggs, and soy (in some mayos and sauces). I love how adaptable this recipe is—makes it easy to fit different dietary needs without sacrificing taste or texture.

Conclusion

Bang Bang Chicken Sliders are the weeknight dinner hero you never knew you needed—quick, bold, and impossible to resist. They’re the kind of meal that feels like a treat but is secretly so easy and totally doable even on the busiest nights. The creamy, spicy sauce, crispy chicken, and soft buns make every bite a mini celebration.

Don’t be afraid to make these your own—add more heat, pile on extra slaw, or swap in your favorite toppings. I keep coming back to this recipe because it’s honestly just fun, and it never lets me down. Give them a try, and let me know how you make them yours!

If you try these Bang Bang Chicken Sliders, please leave a comment below or tag me on social media—I love seeing your creations and hearing your twists. Here’s to easy dinners, happy tummies, and lots of second helpings!

FAQs

Can I make Bang Bang Chicken Sliders ahead of time?

Sort of! You can prep the chicken and sauce a day in advance and store them separately in the fridge. For best texture, reheat the chicken in the oven or air fryer and assemble sliders right before serving.

What’s the best way to keep the sliders crispy?

Bake or fry the chicken right before you plan to serve. If you’re baking, a wire rack helps air circulate so the bottoms don’t get soggy. For leftovers, re-crisp chicken in a hot oven or air fryer—don’t microwave!

Can I use store-bought frozen chicken tenders?

Absolutely! Bake or air fry them according to package directions, then toss in Bang Bang sauce and assemble your sliders. Super quick for those extra-busy nights.

How spicy is the Bang Bang sauce?

It’s got a gentle kick, but you can control the spice by adjusting the Sriracha. Start with less if you’re sensitive to heat, or add more for a big spicy punch!

What sides go well with Bang Bang Chicken Sliders?

Sweet potato fries, Asian-style slaw, cucumber salad, or even a simple fruit salad all make great sides. Something light and refreshing helps balance the richness of the sliders.

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