These bang bang chicken sliders pair crunchy panko chicken with a creamy, sweet, and spicy sauce on soft slider buns. The chicken bakes in the oven instead of frying, so you get the crisp bite without the splatter or the heavy oil.
The sauce takes about two minutes to stir together from mayonnaise, sweet chili sauce, and sriracha, and it is easy to dial the heat up or down. They are a great fit for game day, a casual dinner, or a party tray.
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Why This Bang Bang Chicken Sliders Recipe Works
Cutting the chicken into small pieces is what makes slider size portions cook quickly and evenly. Each piece gets coated in flour, egg, and panko, so the outside turns golden and crisp while the inside stays tender.
Baking on a sheet pan keeps the method simple. You can coat all the chicken at once, set the pan in the oven, and use the cooking time to make the sauce and slice the toppings.
The bang bang sauce does the heavy lifting on flavor. Creamy mayonnaise balances the sweet chili sauce, and the sriracha adds a steady warmth that makes the sliders taste like something from a restaurant menu.
Ingredients for Bang Bang Chicken Sliders
- 1 pound boneless skinless chicken breast, cut into small slider size pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha, or to taste
- 4 slider buns
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
Chicken breast. It stays lean and cooks fast when cut small. Chicken thighs also work and stay a little juicier.
Panko. Its large flakes bake up lighter and crunchier than regular bread crumbs, so it is worth using here.
Mayonnaise. It makes the sauce creamy and balances the heat. Greek yogurt can replace half of it for a lighter version.
Sweet chili sauce. It brings the sweetness and a mild garlic note that defines bang bang sauce.
Sriracha. It adds the heat. Start with a little and stir in more after tasting.
How to Make Bang Bang Chicken Sliders
1. Heat the oven. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cut the chicken. Pat the chicken dry and slice it into small pieces about the size of your slider buns, so each bun holds one or two pieces.
3. Set up the breading station. Put the flour, beaten eggs, and panko in three shallow bowls in a row.
4. Coat the chicken. Dip each piece in flour, then egg, then press it into the panko until fully covered. Place the pieces on the baking sheet with a little space between them.
5. Bake until golden. Bake 20 to 25 minutes, flipping once halfway, until the coating is deep golden and the center of the thickest piece reaches 165 degrees F.
6. Mix the sauce. While the chicken bakes, stir the mayonnaise, sweet chili sauce, and sriracha together until smooth.
7. Assemble. Toss the chicken with a few spoonfuls of sauce, pile it on the buns with lettuce and tomato, and add extra sauce on top.
How to Serve Bang Bang Chicken Sliders
Serve these sliders straight away so the coating stays crisp. They go well with a creamy side like potato salad with sour cream or crispy air fryer green bean fries.
If you want a second chicken sandwich for the same table, add BBQ pulled chicken sandwiches. For a plain protein to serve on the side, the air fryer thin sliced chicken breast cooks fast.
How to Store and Reheat Bang Bang Chicken Sliders
Store leftover chicken and sauce separately in airtight containers in the refrigerator for 3 to 4 days. Keep the buns and toppings apart as well so nothing turns soggy.
Reheat the chicken on a baking sheet in a 400 degrees F oven for 8 to 10 minutes until hot and crisp, to 165 degrees F. Avoid the microwave, which softens the coating and makes the bread damp.
Tips and Variations for Bang Bang Chicken Sliders
- Pat the chicken dry. Moisture on the surface stops the flour from sticking and makes the coating slide off.
- Use one dry hand and one wet hand. It keeps your fingers from turning into clumps of breading and speeds up the work.
- Space the pieces out. Crowded pieces steam, so give each one room to brown.
- Check the temperature. Chicken is safely cooked at 165 degrees F, which is the guideline the FDA gives for poultry.
- Spray the coating. A light mist of cooking oil before baking helps the panko brown evenly.
- Adjust the heat. Use less sriracha for kids, or add a pinch of cayenne for a bolder sauce.
- Toast the buns. A few minutes in the oven adds a barrier that keeps the sauce from soaking in.
Frequently Asked Questions About Bang Bang Chicken Sliders
Can I make bang bang chicken sliders in an air fryer?
Yes. Spray the coated pieces with oil and air fry in a single layer, flipping once, until golden and cooked through. Check the temperature before serving.
What does bang bang sauce taste like?
It is creamy, sweet, and mildly spicy at the same time. The mayonnaise gives richness, the chili sauce adds sweetness, and the sriracha brings heat.
Can I prepare the sauce ahead for bang bang chicken sliders?
Yes. The sauce keeps well in a covered jar in the refrigerator, and the flavors blend even more after a few hours.
How do I keep the chicken crispy?
Bake it on a sheet pan with space between pieces, and toss it with the sauce only right before serving.
Can I use chicken tenders for these sliders?
Yes. Tenders are already the right size, so you can skip the cutting and follow the same coating and baking steps.
Bang Bang Chicken Sliders
Equipment
- Baking sheet
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into small slider size pieces
- ½ cup all purpose flour for dredging
- 2 large eggs beaten
- 1 cup panko bread crumbs
- ½ cup mayonnaise for the sauce
- ¼ cup sweet chili sauce for the sauce
- 1 tbsp sriracha adjust to taste
- 4 slider buns toasted if desired
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
Instructions
Cooking
- Heat the oven. Preheat to 400 degrees F and line a baking sheet with parchment.
- Bread the chicken. Dredge each small piece in flour, then egg, then panko, pressing so the crumbs stick.
- Bake. Bake 20 to 25 minutes, flipping once, until deep golden and 165 degrees F inside.
- Make the sauce. Stir the mayonnaise, sweet chili sauce, and sriracha until smooth.
- Assemble. Toss the chicken with some sauce, then layer on buns with lettuce, tomato, and more sauce.
