Mouthwatering Bang Bang Chicken Sliders

These crunchy Bang Bang Chicken Sliders mix juicy chicken with a zesty, smooth sauce that'll knock your socks off. I came across this gem last year during a backyard party, and now it's my favorite pick when I need something that'll wow guests with its perfect blend of crunch, spice, and taste.

The first batch I whipped up was for my brother's birthday surprise, and they vanished in seconds. These days, everyone in the family asks for them at get-togethers, and my nieces have even figured out how to make the sauce for their dorm meals.

Ingredients

• Chicken breasts or tenders: go with fresh if possible, though defrosted works fine
• Panko breadcrumbs: they give that amazing crunch you just can't get from normal breadcrumbs
• All purpose flour: makes sure the egg sticks to your chicken for the best coating
• Egg: works as the sticky stuff that brings everything together
• Mayonnaise: forms the smooth foundation for our famous bang bang sauce
• Sweet chili sauce: adds sweetness and a mild warmth
• Sriracha: this is what gives the bang bang sauce its special punch
• Rice vinegar: brings a light tartness that cuts through the mayo's richness
• Slider buns: try brioche for something fancy or potato rolls for softness
• Lettuce and pickles: add freshness and snap against the rich chicken

Step-by-Step Instructions

Prepare the Chicken:

Slice chicken into small 3-inch pieces for sliders. Sprinkle salt and pepper all over. Set up three dishes for coating: one with flour mixed with a bit of salt and pepper, another with egg beaten with a splash of water, and the last with panko. Take each piece through all three: first in flour and shake off extras, then fully coat in egg, and finally press into panko so it sticks well.

Fry to Perfection:

Pour about ¼ inch of vegetable or canola oil in a heavy pan over medium heat until it's hot but not smoking, roughly 350°F if you've got a thermometer. Gently put the coated chicken in without crowding. Cook exactly 3 minutes until golden, flip over, then another 3 minutes. Your chicken should have a gorgeous golden outside and reach 165°F inside. Move to paper towels and sprinkle with salt while hot.

Create the Bang Bang Sauce:

Mix mayo, sweet chili sauce, a tablespoon of sriracha, and rice vinegar in a bowl. Stir for half a minute until it's smooth and all one color. Give it a taste and add more sriracha if you want more kick. When it's right, the sauce will be bright orange and thick enough to stick to a spoon.

Assembly Time:

Quickly toast your buns cut-side down for 30 seconds in the chicken pan with leftover oil. Start with lettuce on the bottom bun, add your crispy chicken piece, then pour a big spoonful of sauce so it drips down the sides. Throw on some pickles if you want, then cap with the top bun. Eat right away while everything's still hot and crunchy.

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Sweet chili sauce really makes this dish special. I once ran out and tried using honey with red pepper flakes instead. What a mess that was! My hubby still jokes about my "weird honey chicken" disaster, so I always keep a spare bottle of sweet chili sauce in my cupboard now.

Make Ahead Options

You can coat the chicken up to 8 hours early and keep it in the fridge on a wire rack over a baking sheet. This actually helps the breading stick better when frying. The sauce can be mixed up to 3 days beforehand and kept in a sealed container in the fridge. It actually tastes better after sitting for a day as the flavors blend together. Just remember to fry the chicken right before you eat for the best crunch. Leftover fried chicken never stays as crispy as we want it to.

Perfect Pairings

These sliders go great with a tangy Asian slaw dressed with rice vinegar. The zippy veggies balance out the rich chicken. For a bigger meal, try them with sweet potato fries sprinkled with Chinese five spice before baking. The sweet earthiness works well with the spicy sauce. Drink-wise, grab a cold lager or slightly sweet riesling wine to cool down the heat and cut through the richness.

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Customization Ideas

The basic sliders are great as they are, but you can jazz them up if you want. Try adding some avocado for creaminess or swap the lettuce for quick pickled cucumbers to add tang. For something different, put a bit of kimchi under the chicken. If you don't eat meat, you can use thick slices of extra firm tofu instead, just make sure to press out the water before breading and frying. The sauce also tastes amazing with fried cauliflower pieces if you want a veggie option.

Common Questions

→ How can I make the chicken extra crispy?

Try coating the chicken twice by dipping in egg mixture then breadcrumbs, and repeating the process.

→ Can I adjust the spice level of the sauce?

You can definitely make it milder by using less sriracha or kick up the heat with an extra squeeze.

→ What toppings work well with these sliders?

Fresh lettuce, tangy pickles, and other sandwich favorites will give your sliders extra crunch and flavor.

→ Can I bake the chicken instead of frying?

You can totally bake your coated chicken at 400°F (200°C) for around 20-25 minutes, turning once halfway for even browning.

→ How should I serve these sliders for the best result?

Put them together right before eating so the chicken stays nice and crunchy.