Insanely Good Bang Bang Chicken Sliders
Create the ultimate party food with these incredible Bang Bang Chicken Sliders. Crispy fried chicken is tossed in a creamy, sweet, and spicy bang bang sauce, then piled onto soft Hawaiian rolls and baked with a garlic butter topping for a truly irresistible, pull-apart treat.
Equipment
- Large skillet or Dutch oven
- Baking tray
- 3 shallow dishes (for dredging)
- Medium bowl (for sauce)
- Large bowl (for tossing chicken)
- Small bowl (for garlic butter)
- Whisk
- Tongs or slotted spoon
- Wire rack
- pastry brush
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 3 cups vegetable or canola oil, for frying
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1-2 tablespoons sriracha, to taste
- 1 tablespoon honey or agave
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and honey until completely smooth. Set aside.
- Prepare the dredging station with three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
- Working in batches, coat each piece of chicken first in the seasoned flour, then dip into the egg wash, and finally press firmly into the panko breadcrumbs to ensure a thick coating.
- Heat about an inch of oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Carefully add the breaded chicken to the hot oil in a single layer, being sure not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through.
- Remove the cooked chicken with a slotted spoon and place it on a wire rack to drain any excess oil. Repeat with the remaining chicken.
- Preheat your oven to 375°F (190°C). Grease a baking tray.
- Let the fried chicken cool for a minute or two. Place it in a large bowl and pour about two-thirds of the prepared bang bang sauce over it. Toss gently to coat every piece.
- Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking tray.
- Arrange the sauced chicken evenly over the bottom buns. Place the top half of the rolls back on.
- In a small bowl, mix the melted butter with the garlic powder and dried parsley. Brush this mixture generously over the tops of the rolls.
- Bake for 10-12 minutes, or until the tops are golden brown and the sliders are heated through. Let rest for a minute before serving.
Notes
For the crispiest chicken, do not overcrowd the frying pan and let the chicken cool for a minute before tossing it in the sauce. The sugar in Hawaiian rolls can cause them to burn quickly, so watch them closely in the oven. To enhance the sliders, consider adding toppings like pickled red onions, thinly sliced jalapeños, or a sprinkle of sesame seeds and fresh cilantro before serving. For a quicker version, you can use store-bought crispy chicken tenders. The recipe can be made gluten-free by using gluten-free flour, panko, and sweet chili sauce.