Easy Bang Bang Chicken Sliders

Why You’ll Love This Recipe

I love how simple these are to make, but they never fail to impress. The sauce is the star—creamy, spicy, tangy, and slightly sweet—and it clings to the crispy or sautéed chicken like a dream. I can assemble them in minutes, and they’re always a hit with family or guests. Plus, I can make them as mild or spicy as I like.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil (if sautéing)
Salt and pepper, to taste
Optional: cornstarch or flour for light dredging (for a crispy version)

For the Bang Bang Sauce:
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to heat preference)
1 tablespoon honey
1 teaspoon rice vinegar or lime juice

For the Sliders:
12 slider buns or dinner rolls
1 cup shredded cabbage or slaw mix
Sliced pickles (optional)
Chopped green onions or cilantro (optional, for garnish)

directions

1. I start by seasoning the chicken with salt and pepper. For extra crunch, I sometimes lightly coat it in cornstarch or flour.

2. In a large skillet, I heat olive oil over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. I set it aside to cool slightly.

3. While the chicken cooks, I whisk together the bang bang sauce ingredients in a bowl until smooth and creamy.

4. I toss the warm chicken with the sauce until evenly coated.

5. To assemble, I place some shredded slaw on the bottom half of each slider bun, spoon on the saucy chicken, and top with pickles or green onions if I’m using them.

6. I cap it with the top bun and serve warm—or chilled for a picnic-style bite.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 12 sliders
Calories per serving: 300 kcal

Variations

I’ve made these with crispy popcorn chicken, grilled chicken, or even rotisserie chicken in a pinch. Sometimes I use Greek yogurt instead of mayo for a lighter version. And if I want to change it up, I add mango slaw or spicy pickled onions for extra flair.

storage/reheating

The bang bang chicken mixture keeps well in the fridge for up to 3 days. I store it separately from the buns to prevent sogginess. To reheat, I warm the chicken in a skillet or microwave and then reassemble the sliders when I’m ready to eat.

FAQs

Can I make these ahead of time?

Yes, I prep the chicken and sauce ahead and assemble the sliders just before serving to keep the buns from getting soggy.

What’s the best chicken to use?

I like thighs for juiciness, but breasts work just as well. Pre-cooked chicken can also be used if I’m short on time.

Are they spicy?

They have a kick, but I control the heat by adjusting the sriracha. For milder sliders, I just reduce it or leave it out.

Can I bake the chicken instead?

Absolutely. I bake the coated chicken at 400°F for 20–25 minutes until golden and cooked through.

What sides go well with these?

I serve them with sweet potato fries, a cucumber salad, or even just some chips if I’m keeping it casual.

Conclusion

Easy Bang Bang Chicken Sliders are small in size but big on flavor. From the creamy, spicy sauce to the tender chicken and soft buns, they’re the kind of sliders I want to make over and over again. Whether I’m feeding a crowd or just myself, they’re always a hit—and always disappear fast.