Let Me Tell You About Bang Bang Chicken Sliders
So, I should probably kick this off by saying: If you like your food to punch up the flavor but not your stress levels—these Bang Bang Chicken Sliders are calling your name. First time I made these, it was a game night at my place, and—let’s just say—my kitchen looked more like a chicken explosion than a Food Network set. But, friend, not a single slider survived the night. It’s now my go-to for when people want ‘something fun,’ even though I never remember to get all the ingredients beforehand. (But honestly, who does?)
Why I Keep Making These (And Why You’ll Want To)
I make this when I want something everyone will eat—even my picky nephew who thinks ketchup is spicy. My family goes a bit bananas for these because they’re a tad sweet, a little spicy, and always crunchy (unless someone sneaks them out of the pan early, which happens). And you don’t need fancy gear or chef skills—heck, the last time, I used leftover rotisserie chicken and nobody noticed.
Here’s What You’ll Need (Wiggle Room Included):
- 2 cups cooked chicken, shredded (honestly, store-bought rotisserie chicken saves time. Or I sometimes use poached chicken breast that’s leftover form taco night.)
- 1/2 cup mayo (any mayo works—my Nan swore by Hellmann’s but, frankly, the budget one does the job too)
- 2 tbsp sweet chili sauce (sometimes I just eyeball it…)
- 1 tbsp Sriracha or hot sauce (or skip it, if you’re not about that life)
- 1 tbsp honey (I once used maple syrup—bit weird but not terrible)
- 1 cup coleslaw mix (I buy the pre-shredded bag, because honestly—who wants to shred cabbage?)
- 1 tbsp rice vinegar (apple cider vinegar in a pinch)
- 12 slider buns (tiny brioche ones are fun, but any small rolls work)
- Green onions, sliced (optional, but it makes me feel like I tried)
- Salt & pepper (to taste)
How I Usually Throw These Together
- Chicken time! Put your shredded chicken in a big bowl. If it’s cold from the fridge, I’ll zap it in the microwave for like 30 seconds just to take the chill off. Weirdly, it shreds better warm. Don’t ask me why.
- Make the Bang Bang sauce: Mix mayo, sweet chili sauce, Sriracha, and honey in a little bowl. Stir till you can’t see streaks. On second thought, sometimes I just make it right in the chicken bowl because—less washing up, right?
- Combine: Pour sauce over chicken, toss it around till every bit is coated. This is when I usually sneak a taste (don’t worry, no judgment here).
- Coleslaw moment: In a separate bowl, mix slaw mix with the vinegar, salt, and pepper. I use my hands, but a fork is fine if you’re not up for getting a bit messy.
- Assembly time! Slice open your slider buns. Pile up the chicken mix, top with a heap of slaw, and scatter that green onion if you’re feeling extra. Squish the top bun on. Tidy sandwich? Kinda pointless, but give it a try!
Little Notes from My Kitchen (Take Or Leave, Honestly)
- Brioche buns make these a bit sweeter, so maybe dial down the honey if you’re using those—learned that one the sticky way.
- Don’t drown the chicken in sauce; too much and it’s kinda soupy. Not in a good way.
- If your slaw sits for a bit before assembling, it actually gets tastier. No science—just a hunch.
Variations I’ve Tested (And the One I Probably Won’t Again)
- I once did this with crispy breaded chicken tenders. Tasted awesome, but what a mess—so many crumbs, I’m still finding them.
- Try it with pulled pork for a change. Slightly random, but not bad at all!
- I mixed in chopped peanuts once thinking I was clever; everyone just got confused. Maybe don’t bother.
If You Don’t Have the Fancy Tools…
Honestly, all you need is two forks to shred chicken. I keep seeing these special shredders online but I’ve survived this long without ‘em. No mixing bowl? Old ice cream tub does the trick (true story).
How To Store (But Honestly, Leftovers?)
Keep the chicken and slaw separate if you can—and both in containers in the fridge. Chicken keeps for three days; slaw, maybe two? Though honestly, in my house it never lasts more than a day, so let me know if you have greater self control.
How We Serve These (And A Little Digression on Pickles)
Usually, I heap them up on a platter for everyone to grab (because life’s too short for formal). My dad insists on adding extra pickles ‘for tang’ and, ya know, there’s something to that—give it a go if you’re into it. Sometimes for a party, I stick a toothpick through each one, mostly to look organised. They never stay upright though.
Stuff I’ve Learned the Hard Way (AKA Pro Tips)
- If you rush the sauce mixing, you might get gloopy bits of mayo. I did this once and had to call it ‘rustic’. Take a minute and actually whisk it, trust me.
- Don’t overfill the buns. It seems fun till things slide out and you’re eating straight off your lap.
- Resist the urge to toast the buns too much—I burnt mine once and then everything tasted like campfire.
Some Questions Folks Have Actually Asked Me
- Is this super spicy? Not really, unless you go wild with the Sriracha. And you can always dial it down (or up!).
- Can I make these ahead? Sort of. You can prep the chicken and slaw in advance, but assemble right before eating or the buns get soggy. Lesson learned the drippy way!
- What if I can’t find sweet chili sauce? Sometimes I mix a bit of honey with sriracha or even BBQ sauce. Not the same, but still tasty.
- Can I freeze the chicken? Technically, yes; just don’t freeze with slaw. It goes mushy and, um, don’t ask how I know.
- How many does this feed? 12 small sliders, but there’s always someone who eats four, so plan accordingly.
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1/2 cup panko breadcrumbs
- 1 large egg
- 8 slider buns
- 1 cup shredded lettuce
- 8 slices dill pickles
- 1 tablespoon chopped green onions (optional)
- Vegetable oil for frying
Instructions
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1In a medium bowl, combine shredded chicken, panko breadcrumbs, and beaten egg. Mix until well combined. Shape the mixture into 8 small patties.
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2Heat a thin layer of vegetable oil in a large skillet over medium heat. Fry the chicken patties for 3-4 minutes per side or until golden brown and heated through. Transfer to a paper towel-lined plate.
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3In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
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4Lightly toast the slider buns if desired. Layer a spoonful of Bang Bang sauce on the bottom half of each bun.
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5Place a cooked chicken patty on each bun, top with shredded lettuce, a slice of dill pickle, and extra Bang Bang sauce. Sprinkle with chopped green onions if using.
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6Cover with the top halves of the buns and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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