Honestly, I remember the first time I tried to make something resembling these spicy bang bang chicken sliders. It was a Tuesday, I was tired, and I had this wild idea to recreate that amazing restaurant dish at home. My kitchen turned into a flour-dusted war zone, and the sauce… well, let’s just say it was less ‘bang bang’ and more ‘whimper whimper.’ But through all the chaos, the aroma of the crispy chicken and that sweet-spicy sauce kept me going. These sliders are now a staple, a delicious reminder that even kitchen mishaps can lead to something truly special and comforting.

One time, I was so excited to get these sliders on the table that I forgot to drain the chicken properly after marinating. The oil splattered everywhere, and I swear my dog gave me a look that said, “You’re doing it wrong, human.” I almost threw in the towel, but then I remembered the sauce. That creamy, spicy, sweet sauce. And just like that, the magic of these spicy bang bang chicken sliders finally came through. A little mess is part of the charm, right?

Ingredients for Spicy Bang Bang Chicken Sliders

Chicken & Buns: I always go for boneless, skinless chicken thighs (about 1.5 lbs), cut into 1-inch pieces. They stay so much juicier than breast meat, honestly. And those soft brioche slider buns? Don’t skimp, they’re the perfect buttery cloud for our crispy chicken.
Dredging Station: For that irresistible crunch, you’ll need 1 cup all-purpose flour, 1/2 cup cornstarch (this is my secret for extra crispiness!), 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. I tried just flour once, and it worked… kinda, but not nearly as good.
Bang Bang Sauce Essentials: This is where the flavor explosion happens! Grab 1/2 cup good quality mayonnaise (full-fat, just do it!), 1/4 cup sweet chili sauce, 2-3 tbsp sriracha (depending on your heat tolerance, I like it spicy!), 1 tbsp honey (balances the heat beautifully), and 1 tsp rice vinegar for that little tang.
Frying Oil: About 2-3 cups of vegetable or canola oil for frying. I once used olive oil, and let’s just say my smoke alarm got a workout. Stick to high smoke point oils!
Finishing Touches: Thinly sliced green onions (about 2 tbsp) for a fresh bite and a sprinkle of sesame seeds (1 tbsp) for a little nutty crunch. These aren’t just for looks, they really complete the dish!
Seasoning Boosters: A pinch more salt and pepper for seasoning the chicken before dredging. I always taste the chicken before coating, it’s a small step but makes a big difference in flavor.

Whipping Up Your Spicy Bang Bang Chicken Sliders

Prep the Chicken:: Okay, first things first. Grab those chicken thighs and cut them into nice, bite-sized pieces, roughly 1-inch cubes. Pat them super dry with paper towels this is crucial for crispy chicken, trust me! Then, toss them in a bowl with a good pinch of salt and pepper. I always smell that fresh chicken, wondering how it’ll transform. It’s a simple step, but don’t skip it, seasoned chicken is happy chicken!
Set Up Your Dredging Station:: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper until it’s all combined. This is your magic coating! Now, one by one (or in small batches), dredge each piece of chicken in the flour mixture, making sure it’s fully coated. Give it a little shake to remove any excess. I once rushed this part and ended up with patchy chicken, oops! Take your time here for the best crisp.
Fry the Crispy Chicken:: Heat your oil in a large skillet or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). If you don’t have a thermometer, a tiny pinch of flour should sizzle immediately. Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan. This is where I always get a bit nervous about oil splatters! Fry for 3-4 minutes per side until golden brown and cooked through. It smells so good when it’s frying that’s the smell of deliciousness, hon. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining chicken.
Making Your Own Spicy Bang Bang Chicken Sliders Sauce:: While the chicken drains, let’s make the star of the show! In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Give it a good taste. This is your moment to shine! Need more heat? Add more sriracha. A little sweeter? A tiny bit more honey. I’m always adjusting, it’s never exactly the same twice, and that’s part of the fun. This sauce comes together so fast, honestly, it’s a lifesaver.
Assemble Your Spicy Bang Bang Chicken Sliders:: Time to bring it all together! Lightly toast your slider buns a quick minute in a dry pan or under the broiler works wonders. Spread a generous dollop of that glorious bang bang sauce on both the top and bottom halves of each bun. I usually get a little messy here, sauce everywhere, but who cares? Then, pile a few pieces of crispy chicken onto each bottom bun. Don’t be shy!
Garnish and Serve Hot:: Top your chicken with the other half of the bun. Now for the final flourish: sprinkle those beautiful green onions and sesame seeds over the saucy chicken. The colors just pop! Serve these spicy bang bang chicken sliders immediately while the chicken is still warm and crispy. The first bite should be a delightful mix of crunch, creaminess, and a lovely kick. Enjoy every single messy, delicious moment!

Honestly, there’s something so satisfying about seeing these sliders come together. The kitchen might look like a tornado passed through, with flour on the counter and sauce drips on the floor, but the end result? Pure joy. That first bite, the crunch of the chicken, the creamy, spicy sauce it makes all the little messes worth it. It’s a dish that brings a smile to my face every time.

Storing Spicy Bang Bang Chicken Sliders

Okay, real talk: these spicy bang bang chicken sliders are best enjoyed fresh, when the chicken is piping hot and crispy. But life happens, and sometimes you have leftovers or want to prep ahead! My advice? Store the components separately. The crispy chicken, once cooled, can be kept in an airtight container in the fridge for up to 2-3 days. The bang bang sauce will happily chill in a sealed jar in the fridge for about a week. I tried microwaving assembled sliders once, and the buns got soggy, the chicken lost its crunch, and the sauce separated so don’t do that, lol. Reheat the chicken in an air fryer or oven for a few minutes to bring back some crispness, then assemble your fresh spicy bang bang chicken sliders.

Spicy Bang Bang Chicken Sliders Ingredient Swaps

I’ve experimented with so many versions of these spicy bang bang chicken sliders! If chicken thighs aren’t your thing, boneless, skinless chicken breast works too, though it can dry out a bit more. For the buns, any soft dinner roll will do if brioche isn’t available, but brioche really adds that extra richness. If you’re out of sriracha, any hot sauce you love will give it a kick, but the flavor profile will change slightly I tried a smoky chipotle once, and it worked… kinda, for a different vibe. You could even swap honey for maple syrup for a slightly different sweetness. For a healthier twist on the sauce, I’ve used Greek yogurt instead of mayo, but you lose some of that classic creaminess. It’s all about what you have and what you like!

Serving Up Your Spicy Bang Bang Chicken Sliders

These spicy bang bang chicken sliders are a meal in themselves, but they also play well with others! I love serving them with a simple, crisp green salad dressed with a light vinaigrette to cut through the richness. Sweet potato fries are also a fantastic pairing, especially if you’re going for that casual, comfort food vibe. For drinks, a cold beer or a crisp lemonade is just perfect. Honestly, sometimes I just make a big batch, put on a rom-com, and that’s my ideal night in. For a party, arrange them on a platter with extra green onions and sesame seeds for a pop of color. They disappear so fast!

Cultural Backstory of Bang Bang Chicken Sliders

The original Bang Bang Chicken, or ‘Bang Bang Ji’ (棒棒雞), hails from Sichuan, China, known for its bold and spicy flavors. Traditionally, it features cold shredded chicken dressed in a spicy, nutty sauce, often with a distinct sesame paste flavor. The ‘bang bang’ part supposedly comes from the sound made when tenderizing the chicken with a stick or mallet. My version of spicy bang bang chicken sliders is a fun, Americanized twist on this classic, transforming it into a hot, crispy, and utterly irresistible slider format. It’s a testament to how dishes evolve and travel across cultures, picking up new influences along the way. It became special to me because it’s a dish that merges familiar comfort with exciting, vibrant flavors.

These spicy bang bang chicken sliders have become a little tradition in my kitchen. They’re a testament to how even when things go a bit sideways, you can still create something truly delicious and memorable. I hope they bring as much joy and deliciousness to your table as they do to mine. Don’t forget to share your own kitchen adventures with me!

Frequently Asked Questions

→ Can I bake or air fry the chicken instead of frying for these spicy bang bang chicken sliders?: You totally can! For baking, toss the coated chicken with a little oil and bake at 400°F (200°C) for 18-20 minutes. For air frying, spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway. It won’t be quite as crispy as fried, but it’s a good alternative!
→ How can I make the bang bang sauce less spicy for my spicy bang bang chicken sliders?: Easy peasy! Just reduce the amount of sriracha you add to the sauce. Start with 1 tablespoon and taste as you go. You can always add more, but you can’t take it away! I’ve made it super mild for my nephews, and it still tastes amazing.
→ What kind of buns work best for spicy bang bang chicken sliders?: My personal favorite is brioche slider buns their buttery richness is just perfect. But honestly, any soft dinner roll or Hawaiian sweet roll will work wonderfully. I’ve even used small potato rolls in a pinch, and they were surprisingly good!
→ How long do leftovers of spicy bang bang chicken sliders last?: If you store the chicken and sauce separately, the chicken will last about 2-3 days in the fridge, and the sauce up to a week. Assembled sliders? Not so much. The buns get soggy really fast, which I learned the hard way after a sad lunch the next day!
→ Can I add other toppings to these spicy bang bang chicken sliders?: Absolutely! I love adding a crisp lettuce leaf for freshness, or even some thinly sliced cucumber for a cool crunch. A slice of pepper jack cheese would also be fantastic if you’re feeling extra cheesy and want more spice. Experiment, that’s what cooking is all about!

Hi, I’m Lucy!

Welcome to baketrove.com I celebrate the vibrant flavors of American cuisine by sharing delicious recipes, cooking tips, and culinary stories to inspire your kitchen adventures.

About Me

[convertkit form=8582117]