Crispy Bang Bang Chicken Sliders That Will Disappear in Minutes

It’s game day and the crowd is hungry. You need a win that isn’t just basic wings. These Bang Bang Chicken Sliders are the ultimate party MVP. They are crispy, sweet, and carry just enough heat. Your friends will be begging for the recipe before halftime.

This dish delivers a restaurant-style experience right in your kitchen. It is fast, fresh, and incredibly satisfying. You get that signature crunch without the hassle. Get ready to be the hero of your next weekend gathering.

Why You’ll Love These Bang Bang Chicken Sliders

These sliders are a total flavor explosion in every bite. The sauce is creamy and perfectly balanced with sweet chili. Using cornstarch makes the chicken unbelievably crispy every single time. They are the perfect fit for your next big potluck.

Everyone loves a handheld snack that actually tastes gourmet. You can easily double the batch for a larger crowd. It is a budget-friendly way to feed a whole group. Your family will ask for these every single week.

How It Comes Together

Making these at home is surprisingly simple and fast. You just soak, dredge, and fry until they are golden. The sauce comes together in one bowl in seconds. Even if you’ve never fried chicken, you can do this. You’ll have a restaurant-quality meal ready in 35 minutes.

Ingredients You’ll Need

Most of these items are likely in your pantry already. Grab some fresh brioche buns for the best buttery flavor.

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon Sriracha sauce
• 1 teaspoon honey
• 12 brioche slider buns, split
• 2 cups shredded cabbage slaw mix
• 2 green onions, thinly sliced

Step-by-Step Directions

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
2. Place chicken pieces in a bowl with buttermilk and soak for 10 minutes.
3. In a separate shallow dish, combine cornstarch, salt, and black pepper.
4. Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
5. Dredge chicken pieces in the cornstarch mixture, shaking off excess, then fry in batches for 3-4 minutes until golden brown and cooked through to 165°F.
6. Drain fried chicken on a wire rack or paper towels.
7. In a large bowl, toss the warm fried chicken with the prepared sauce until evenly coated.
8. Toast the slider buns under a broiler or in a pan until lightly browned.
9. Assemble sliders by placing a portion of cabbage slaw on the bottom bun, followed by the sauced chicken and a sprinkle of green onions.
10. Top with the remaining bun halves and serve immediately.

Best Ways to Enjoy It

Serve these while they are hot and extra saucy. They pair perfectly with salty potato chips or fries. Add some extra pickles on the side for crunch. These are a guaranteed hit for any weekend gathering. They make a fantastic addition to any holiday spread.

Keep It Fresh

Store any leftover chicken in an airtight container separately. Keep the buns and slaw away from the sauce. Reheat the chicken in an air fryer to keep it perfectly crunchy. Avoid the microwave or they might get soggy. They stay fresh for up to three days. Assemble them right before you plan to eat.

Tips for Best Results

• Use a thermometer to keep your oil at 350°F.
• Don’t overcrowd the pot when you are frying.
• Double the sauce if you like things extra messy.
• Toast the buns with butter for extra flavor.
• Use cold buttermilk to help the coating stick better.
• Shake off excess cornstarch for a lighter crust.
• Let the chicken rest for a minute before tossing.

Ways to Switch It Up

• Swap chicken for shrimp for a classic twist.
• Use Hawaiian rolls for a sweeter flavor profile.
• Add sliced jalapeños if you crave more heat.
• Try an air fryer for a lighter version of this dish.

Common Questions

Can I use chicken thighs?

Yes, thighs stay very juicy and flavorful when fried. Just ensure they reach an internal temperature of 165°F. They work great for extra tender bites.

Is the bang bang sauce very spicy?

It has a kick but the honey balances it. You can reduce the Sriracha for a milder version. It is kid-approved if you keep the heat low.

Go make these sliders and watch them vanish!

— Jasmine

Bang Bang Chicken Sliders

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermil k
• 1 cup cornstarc h
• 1/2 teaspoon sal t
• 1/4 teaspoon black pepper
• Oil for frying
• 1/2 cup mayonnais e
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon Sriracha sauce
• 1 teaspoon hone y
• 12 brioche slider buns, split
• 2 cups shredded cabbage slaw mix
• 2 green onions , thinly sliced

Method

 

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
2. Place chicken pieces in a bowl with buttermilk and soak for 10 minutes.
3. In a separate shallow dish, combine cornstarch, salt, and black pepper.
4. Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
5. Dredge chicken pieces in the cornstarch mixture, shaking off excess, then fry in batches for 3-4 minutes until golden brown and cooked through to 165°F.
6. Drain fried chicken on a wire rack or paper towels.
7. In a large bowl, toss the warm fried chicken with the prepared sauce until evenly coated.
8. Toast the slider buns under a broiler or in a pan until lightly browned.
9. Assemble sliders by placing a portion of cabbage slaw on the bottom bun, followed by the sauced chicken and a sprinkle of green onions.
10. Top with the remaining bun halves and serve immediately.