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This crispy Bang Bang Chicken Sliders recipe combines tender chicken with a spicy, creamy sauce that will make your taste buds dance. I stumbled upon this recipe last summer when hosting a backyard gathering, and it's become my go-to option whenever I need a guaranteed crowd-pleaser that balances crunch, heat, and flavor.
I first made these for my brother's surprise birthday party, and the platter was empty within minutes. Now these sliders are requested at every family gathering, and my nieces even learned to make the sauce for their college apartment dinners.
Ingredients
- Chicken breasts or tenders: fresh is best but thawed frozen works well too
- Panko breadcrumbs: these create that signature crunch that regular breadcrumbs just cannot match
- All purpose flour: helps the egg wash adhere to the chicken for perfect breading
- Egg: acts as the glue that holds everything together
- Mayonnaise: creates the creamy base for the signature bang bang sauce
- Sweet chili sauce: provides sweetness and a gentle heat foundation
- Sriracha: the key ingredient that gives the bang bang sauce its distinctive kick
- Rice vinegar: adds a subtle tang that balances the richness of the mayo
- Slider buns: look for brioche buns for added richness or potato rolls for softness
- Lettuce and pickles: provide freshness and crunch to balance the rich chicken
Step-by-Step Instructions
- Prepare the Chicken:
- Cut chicken breasts into slider sized portions approximately 3 inches across. Season generously with salt and pepper on both sides. Create a breading station with three shallow dishes one with flour seasoned with a pinch of salt and pepper, one with beaten egg whisked with a tablespoon of water, and one with panko breadcrumbs. Dredge each piece first in flour shaking off excess, then into egg ensuring complete coverage, and finally into panko pressing gently to adhere.
- Fry to Perfection:
- Heat about ¼ inch of vegetable or canola oil in a heavy skillet over medium heat until shimmering but not smoking around 350°F if you have a thermometer. Place breaded chicken pieces carefully into hot oil without overcrowding the pan. Cook for exactly 3 minutes on the first side until golden brown, then flip and cook an additional 3 minutes. The perfect piece will have a beautiful golden crust and register 165°F internally. Transfer to a paper towel lined plate and sprinkle with a pinch of salt while hot.
- Create the Bang Bang Sauce:
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha starting with 1 tablespoon, and rice vinegar. Whisk until completely smooth and uniform in color, about 30 seconds. Taste and adjust heat by adding more sriracha if desired. The perfect sauce should have a vibrant orange hue and coat the back of a spoon.
- Assembly Time:
- Lightly toast slider buns cut side down in the same pan used for chicken with any remaining oil for about 30 seconds. Place a small piece of lettuce on the bottom bun, followed by a piece of crispy chicken. Drizzle a generous tablespoon of bang bang sauce over the chicken, allowing some to drip down the sides. Add pickle slices if using, then top with the upper bun. Serve immediately while chicken is still hot and crispy.
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The sweet chili sauce is truly the secret ingredient in this recipe. The first time I made these sliders, I only had a small amount left in the bottle and tried to substitute honey and red pepper flakes. It was a complete disaster! My husband still teases me about the "weird honey chicken" experiment, so now I always keep an extra bottle of sweet chili sauce in the pantry.
Make Ahead Options
The chicken can be breaded up to 8 hours in advance and stored in the refrigerator on a wire rack over a baking sheet. This actually helps the coating adhere better during frying. The bang bang sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, the flavors meld and improve after a day of resting. Just remember that the chicken should be fried right before serving for maximum crispiness. Reheated fried chicken never maintains that perfect texture we all love.
Perfect Pairings
These Bang Bang Chicken Sliders work beautifully alongside crisp Asian slaw with rice vinegar dressing. The tangy vegetables complement the rich chicken perfectly. For a more substantial meal, serve with sweet potato fries tossed with a little Chinese five spice powder before baking. The earthy sweetness balances the heat from the bang bang sauce. For drinks, a cold lager beer or a slightly sweet riesling wine cuts through the richness and complements the spicy notes.
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Customization Ideas
The basic Bang Bang Chicken Slider recipe is wonderful on its own, but you can easily adapt it to create variations. Try adding avocado slices for creamy richness or substitute the lettuce with quick pickled cucumber for extra tang. For a fusion twist, add a small spoonful of kimchi under the chicken. Vegetarians can enjoy this same concept by substituting the chicken with thick slices of extra firm tofu pressed to remove excess moisture before breading and frying. The bang bang sauce works brilliantly with cauliflower florets too for a vegetable alternative.
Frequently Asked Questions
- → How can I make the chicken extra crispy?
Double coat the chicken by dipping it in egg and breadcrumbs again after the first coating.
- → Can I adjust the spice level of the sauce?
Yes, reduce the amount of sriracha for a milder taste or add more for extra spice.
- → What toppings work well with these sliders?
Lettuce, pickles, or any of your favorite toppings can add great flavor and texture.
- → Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through for even crispiness.
- → How should I serve these sliders for the best result?
Serve them immediately after assembling to maintain the crispy texture of the chicken.