Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
450 g boneless, skinless chicken breasts or thighs, cut into slider-size pieces
02 -
240 ml buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon salt
06 -
0.5 teaspoon ground black pepper
07 -
120 g plain flour
08 -
Vegetable oil, for frying
→ Bang Bang Sauce
09 -
120 g mayonnaise
10 -
60 ml sweet chili sauce
11 -
15–30 ml sriracha, to taste
12 -
15 ml honey or 12 g sugar (optional, for sweetness)
13 -
5 ml rice vinegar or lime juice (optional, for tang)
→ Assembly and Serving
14 -
Slider buns or Hawaiian rolls
15 -
Shredded lettuce or coleslaw mix
16 -
Pickles (optional)
17 -
Chopped green onions or cilantro (optional, for garnish)
# Instructions:
01 -
In a bowl, combine chicken pieces with buttermilk, garlic powder, paprika, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
02 -
In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Stir in rice vinegar or lime juice if desired for tang. Adjust spice to preferred level. Set aside.
03 -
Pour flour into a shallow dish. Remove chicken from marinade, draining excess. Coat chicken pieces evenly in flour. Heat 1 cm vegetable oil in a large skillet over medium-high heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
04 -
Lightly toast slider buns or rolls until golden.
05 -
Spread bang bang sauce onto the base of each bun. Layer with shredded lettuce or coleslaw mix, followed by crispy chicken. Drizzle with additional sauce if desired. Add pickles or garnish with green onions or cilantro. Top with the remaining bun half.
06 -
Present sliders warm, accompanied by extra bang bang sauce on the side if preferred.
# Notes:
01 -
Ensure the oil is at the proper temperature before frying to achieve crisp, golden chicken without excessive greasiness.