When I first tasted Bang Bang Chicken Sliders Recipe during a food festival in Washington, D.C., I was amazed by how perfectly it blended Asian and American flavors.

The recipe actually traces its roots back to Sichuan, China, where spicy, creamy sauces are a culinary staple.

Over time, it traveled across the ocean and evolved into a beloved fusion dish in the U.S., especially popular in Southern and coastal regions.

These sliders capture that cross-cultural charm, crispy, saucy, and irresistibly bold.

Ingredients

Here is everything you will need to create these fantastic sliders. Using fresh, quality ingredients will make a noticeable difference in the final taste and texture.

For the Chicken:

1 1/2 pounds thin-sliced chicken breasts: Using thin-sliced cutlets ensures they cook quickly and evenly, giving you a crispy texture throughout.
Kosher salt, fresh black pepper, and garlic powder: This simple trio seasons the chicken perfectly. Be generous for the best flavor.
1/2 cup all-purpose flour: This creates the base layer for our breading, helping everything else stick.
1/4 cup cornstarch: Mixing cornstarch with the flour is the secret to getting an extra-crispy coating.
1 cup buttermilk: The acidity in buttermilk tenderizes the chicken, making it incredibly moist.
1 tablespoon hot sauce: This adds a subtle kick to the buttermilk marinade. Use your favorite brand.
1 large egg: This helps bind the buttermilk mixture together for a thicker, more stable coating.
2 cups Panko bread crumbs: Panko crumbs are lighter and airier than regular breadcrumbs, which makes the chicken much crunchier.
Vegetable or canola oil for frying: These oils have a high smoke point, which is essential for frying without burning.

For Assembly:

12 slices mozzarella cheese: Use freshly sliced or shredded mozzarella for the best melt. It has a mild flavor that complements the spicy sauce.
12 slider rolls: Brioche or Hawaiian sweet rolls work wonderfully as they add a hint of sweetness.
1 batch of homemade Bang Bang Sauce: Making this sauce fresh is key! It’s a simple mix of mayo, sweet chili sauce, sriracha, and honey.

Note: This recipe makes about 12 sliders, perfect for several servings.

Variations

This recipe is fantastic as is, but you can easily customize it to fit your preferences or dietary needs.

Spice It Up: Add a teaspoon of cayenne pepper to the flour mixture or an extra dash of sriracha to the bang bang sauce for more heat.
Different Cheese: Swap the mozzarella for provolone, pepper jack for a spicy kick, or sharp cheddar for a bolder flavor.
Healthier Option: Instead of frying, you can bake or air-fry the chicken cutlets. Spray them with a little oil and cook at 400°F (200°C) until golden brown and cooked through.
Add Some Greens: Top your sliders with shredded lettuce, coleslaw, or even a few slices of avocado for extra texture and freshness.

Cooking Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

Three shallow bowls or plates: For setting up your three-step breading station (flour, egg wash, breadcrumbs).
Large skillet: To pan-fry the chicken cutlets to a perfect golden brown.
Tongs: For safely flipping the chicken in the hot oil without piercing the breading.
Wire rack or paper towel-lined plate: To drain the excess oil from the cooked chicken, keeping it crispy.
Small bowl and whisk: For mixing your homemade bang bang sauce until it’s smooth and creamy.

How to Make Bang Bang Chicken Sliders?

Making these sliders is a straightforward process that delivers impressive results. From breading the chicken to the final assembly, each step is simple and helps build layers of flavor and texture. Just follow these instructions, and you’ll have delicious, crowd-pleasing sliders ready in no time.

Prepare the Chicken

Start by seasoning the chicken generously on both sides with salt, pepper, and garlic powder. Next, set up your breading station. In the first bowl, mix the flour and cornstarch. In the second bowl, whisk together the buttermilk, hot sauce, and egg. Place the panko breadcrumbs in the third bowl. This assembly line makes the breading process smooth and efficient.

Bread the Cutlets

Working with one chicken cutlet at a time, dredge it in the flour mixture, making sure to tap off any excess. Then, dip it into the buttermilk mixture, allowing the excess liquid to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring it’s completely coated. A good, thick coating is key to a super crispy finish. Place the breaded chicken on a clean plate and repeat with the remaining cutlets.

Fry the Chicken

Add about half an inch of vegetable or canola oil to a large skillet and heat it over medium heat. Once the oil is shimmering (around 350°F or 175°C), carefully place a few chicken cutlets in the skillet, being sure not to overcrowd it. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a wire rack to drain.

Assemble the Sliders

While the chicken is still warm, it’s time to build your sliders. Cut the chicken cutlets into pieces that fit neatly onto your slider buns. Place the warm chicken on the bottom bun and immediately top it with a slice of mozzarella cheese—the residual heat will melt it perfectly. Drizzle generously with your homemade bang bang sauce, add the top bun, and they’re ready to serve.

A Fusion of Flavors from Sichuan, China to the American South 🇨🇳🇺🇸

Bang Bang Chicken originates from Sichuan Province, China, a region celebrated for its bold, spicy cuisine and signature sauces that combine heat, sweetness, and creaminess. Over time, this dish made its way to the American South, where it was reinvented into fun, bite-sized sliders — a perfect blend of East and West. This culinary fusion highlights how food travels across cultures, merging Sichuan’s fiery heritage with America’s love for comfort food and casual dining.

Additional Tips for Making this Recipe Better

Having made these sliders a few times, I’ve picked up a few tricks that really elevate them.

Double-dredge the chicken: For an extra-thick and crunchy crust, I like to repeat the breading process. After the first panko coating, dip the chicken back into the buttermilk mixture and then into the panko again.
Toast your buns: Before assembling, I lightly butter the slider buns and toast them in a pan for a minute or two. This adds a nice buttery flavor and prevents them from getting soggy from the sauce.
Let the sauce sit: I find that the bang bang sauce tastes even better if you make it at least 30 minutes ahead of time. This gives the flavors a chance to meld together.
Don’t skip the cornstarch: I tried making this once with just flour, and the chicken wasn’t nearly as crispy. The cornstarch in the breading is a game-changer for that perfect crunch.

How to Serve Bang Bang Chicken Sliders?

To enjoy these sliders like locals and travelers do, serve them alongside Asian-inspired slaw, sweet potato fries, or pickled vegetables for a perfect East-meets-West experience. Pair them with iced green tea or a refreshing citrus soda to balance the heat. These sliders bring together the spicy heart of Sichuan cuisine and the casual dining culture of the American South — a true culinary journey between continents in every bite!

Nutritional Information

Here is an approximate nutritional breakdown per slider. Please note these values can vary based on specific ingredients and portion sizes.

Calories: Approximately 350-400 kcal
Protein: Around 20g
Carbohydrates: Roughly 30g
Fat: About 18g

Make Ahead and Storage

Planning ahead can make serving these sliders even easier. Here’s how you can prepare and store the components.

Make Ahead: You can bread the chicken cutlets up to a day in advance and store them in the refrigerator on a baking sheet. The bang bang sauce can also be made and stored in an airtight container in the fridge for up to a week. This way, all you need to do before serving is fry the chicken and assemble.

Storing: If you have leftovers, store the cooked chicken cutlets and sauce in separate airtight containers in the refrigerator. Assembled sliders will become soggy, so it’s best to store the components apart. They will stay fresh for up to 3 days.

Reheating: To get the chicken crispy again, reheat it in an air fryer or oven at 375°F (190°C) for 5-7 minutes. Avoid the microwave, as it will make the breading soft. Let the sauce come to room temperature before serving for the best flavor.

Why You’ll Love This Recipe?

You’re going to fall in love with these sliders for so many reasons. Here are just a few:

Incredibly Flavorful: The combination of the savory, crispy chicken with the sweet and spicy bang bang sauce creates an explosion of flavor in every bite. It’s an addictive taste that will have everyone coming back for more.
Perfect for Any Occasion: Whether you’re hosting a game day party, a family get-together, or just need a fun weeknight meal, these sliders are always a crowd-pleaser. They feel like a treat but are simple enough for any event.
Easy to Customize: You can easily adjust the spice level, switch up the cheese, or add your favorite toppings. This recipe is a great base that you can tailor to your personal taste.
Quick and Simple to Prepare: Despite looking impressive, this recipe comes together in about 35 minutes. The steps are easy to follow, making it a great option for cooks of all skill levels.