Description
These mini sandwiches are loaded with saucy, spicy-sweet bang bang chicken, fresh slaw, and optional pickles — perfect for parties, game day, or quick dinners.
Ingredients
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 taste)
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)
Instructions
Season chicken with salt and pepper. Optional: dredge in cornstarch or flour for a crispy texture.
Heat olive oil in a skillet over medium-high. Cook chicken for 6–8 minutes, until golden and cooked through. Set aside.
Whisk together all sauce ingredients until smooth.
Toss cooked chicken with bang bang sauce until fully coated.
To assemble: layer slaw on the bottom buns, top with saucy chicken, and add pickles or green onions. Cap with the top bun.
Serve warm or chilled.
Notes
Use rotisserie, grilled, or baked chicken for convenience.
Greek yogurt can replace mayo for a lighter version.
Add mango slaw or pickled onions for a fun twist.
Store chicken and buns separately to avoid sogginess.
Bake the chicken at 400°F for 20–25 minutes as an alternative to pan-frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Sautéed or Baked
- Cuisine: American-Asian Fusion
