Name: Bang Bang Chicken Sliders Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 2 tablespoons sriracha sauce; 1 tablespoon honey; 1 teaspoon rice vinegar; 1/4 teaspoon garlic powder; 1/8 teaspoon kosher salt; 1 1/2 pounds boneless skinless chicken breasts, cut into slider-size pieces; 1 cup buttermilk; 1 teaspoon hot sauce; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 cups vegetable oil, for frying; 8 slider buns, split and lightly toasted; 1 cup shredded lettuce; 1 small cucumber, thinly sliced; 2 green onions, thinly sliced; 1 teaspoon sesame seeds, for garnish

Bang Bang Chicken Sliders Recipe hits every craving: crispy, saucy, a little spicy, and totally snackable in under 40 minutes. It works for busy weeknights, game day spreads, or a fun family dinner where everyone builds their own mini sandwich. I tested these while my kids hovered over the counter, and we all agreed they taste like a food truck favorite shrunk into slider form.

Why Bang Bang Chicken Sliders Recipe Is Worth It

These sliders pack juicy chicken, crunchy slaw, and a creamy sweet heat sauce into soft little buns that disappear fast. You get a balance of spicy, tangy, and slightly sweet in every bite, which keeps everyone going back for seconds. They feel restaurant level, but you cook them with simple grocery store ingredients.

You can prep the sauce and slaw ahead, then cook the chicken right before serving for maximum crunch. The recipe scales easily for parties, potlucks, or game nights. You also customize the heat level, so spice lovers and mild eaters both stay happy.

“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have made. The chicken stayed crispy, the sauce tasted perfectly creamy and spicy, and the sliders tasted just as good as our favorite takeout, but fresher.”

Ingredients You Need

chicken

1.5 pounds boneless skinless chicken breasts or thighs, cut into small bite size pieces
- Thighs stay juicier, breasts taste leaner and cook a bit faster.
1 cup buttermilk
- Use milk with 1 tablespoon lemon juice or vinegar if you do not keep buttermilk.
1 teaspoon hot sauce, any brand you like
1.25 cups all purpose flour
0.25 cup cornstarch
- Cornstarch helps the coating stay extra crisp.
1.5 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
0.5 teaspoon black pepper
Neutral oil for frying or shallow pan frying
- Use canola, vegetable, or avocado oil for a high smoke point.

bang bang sauce

0.5 cup mayonnaise
- Use your favorite brand; Japanese mayo gives a richer flavor.
0.25 cup sweet chili sauce
- I like Mae Ploy or Thai Kitchen, but any Asian sweet chili sauce works.
1 to 2 tablespoons sriracha or chili garlic sauce, to taste
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar or lime juice
Pinch of salt

slaw

2 cups shredded cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works great.
0.25 cup shredded carrots, if not already in the mix
2 green onions, thinly sliced
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon lime juice or rice vinegar
1 teaspoon honey
Salt and pepper to taste

assembling the sliders

12 to 14 slider buns or small dinner rolls, lightly toasted
Lettuce leaves, optional
Extra sliced green onions
Sesame seeds, optional, for topping

Equipment list

Large mixing bowls
Whisk and tongs
Large skillet or Dutch oven for frying
Wire rack set over a baking sheet or a paper towel lined plate
Small bowl for sauce
Cutting board and sharp knife
Measuring cups and spoons

Quick Tips & substitutions

Use chicken tenders if you want less chopping; just cut them into 2 or 3 pieces each.
Swap buttermilk with plain yogurt thinned with a splash of water if needed.
Bake or air fry the chicken if you prefer less oil: spray the coated chicken with oil and cook at 400°F until golden and cooked through.
Tone down the heat by cutting the sriracha in half or skip it and rely on sweet chili sauce only.
Kick up the spice with extra sriracha or a pinch of cayenne in the flour mixture.
Use Greek yogurt for part of the mayo in the sauce if you want a lighter version.
Turn this into a weeknight shortcut by using frozen breaded chicken tenders; cook them, chop, then toss in the sauce.
Use bagged coleslaw mix and pre shredded carrots to cut prep time.
Toast the slider buns in a skillet with a little butter or oil for extra flavor and structure.
Keep the chicken warm in a low oven at 225°F on a wire rack while you fry the rest.

How to Make Bang Bang Chicken Sliders

Step 1: Marinate the chicken

Add the chicken pieces to a bowl with buttermilk and hot sauce. Stir to coat every piece, then cover and chill for at least 20 minutes or up to 4 hours. This step keeps the chicken juicy and adds flavor all the way through.

Step 2: Mix the bang bang sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt. Taste and adjust the heat or sweetness as you like it. Chill the sauce while you prep everything else so the flavors meld.

Step 3: Toss together the slaw

In a medium bowl, combine shredded cabbage, carrots, and green onions. Stir in mayonnaise or Greek yogurt, lime juice, honey, salt, and pepper. Toss until the veggies look lightly coated, then chill until you build the sliders.

Step 4: Coat the chicken

In a shallow dish, whisk together flour, cornstarch, salt, garlic powder, onion powder, paprika, and black pepper. Lift the chicken from the buttermilk, let the excess drip off, then toss the pieces in the flour mixture until fully coated. Press the coating onto the chicken a bit so it sticks well and crisps nicely.

Step 5: Fry or air fry the chicken

Heat about 0.5 inch of oil in a large skillet over medium high heat until it reaches around 350°F. Add chicken in a single layer without crowding and cook 3 to 4 minutes per side, until golden and cooked through. Move the cooked chicken to a wire rack or paper towel lined plate and repeat with the remaining pieces.

For air frying, spray the basket and the coated chicken with oil. Cook at 400°F for 8 to 10 minutes, flipping halfway, until the chicken turns golden and reaches 165°F inside. Work in batches so the pieces cook evenly.

Step 6: Toss chicken with sauce

Place the hot cooked chicken in a large bowl. Spoon on enough bang bang sauce to coat the pieces generously while still leaving some sauce for drizzling. Toss gently so the coating stays intact and the sauce clings to every piece.

Step 7: Toast buns and assemble

Lightly toast the slider buns in a skillet or under the broiler until the edges turn golden. Add a small spoonful of slaw to the bottom half of each bun, then top with a few pieces of sauced chicken. Drizzle with extra bang bang sauce, sprinkle with green onions and sesame seeds, then cap with the top bun and serve right away.

Recipe Variations

You can tweak this Bang Bang Chicken Sliders Recipe to fit almost any diet or craving.

Gluten free: Use a gluten free flour blend and check that your sweet chili sauce and sriracha carry gluten free labels.
Low carb: Skip the buns and serve the sauced chicken over a bed of shredded lettuce or cabbage.
Lighter version: Air fry the chicken, use Greek yogurt for half the mayo in the sauce, and serve on whole wheat slider buns.
Extra crunchy: Double dip the chicken by returning it to the buttermilk, then back into the flour mixture before frying.
Extra saucy: Reserve more sauce for drizzling or for dipping on the side.
Kid friendly: Cut the sriracha in half and serve extra hot sauce on the table for spice lovers.

Ways to Serve Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders slide right into all kinds of meals and gatherings.

Serve them on a big platter with extra slaw and sauce for game day or movie night.
Pair with baked fries, sweet potato wedges, or a simple green salad for a full dinner.
Offer a toppings bar with sliced cucumbers, pickles, shredded lettuce, and extra green onions.
Pack the components separately for a picnic and assemble the sliders right before eating.
Serve mini versions on toothpicks as a party appetizer.

Storage Success

Store leftover chicken, slaw, sauce, and buns separately so everything stays fresh. Keep the cooked chicken in an airtight container in the fridge for up to 3 days, and reheat it in the oven or air fryer so it turns crisp again. The bang bang sauce keeps in the fridge for about a week, and the slaw tastes best within 1 to 2 days. Toast fresh buns when you rebuild the sliders so they hold up to the saucy filling.