Bang Bang Chiken Sliders

These crispy, sweet, and spicy bang bang chiken sliders are piled high with crunchy slaw on toasted brioche buns for the ultimate party bite.

Why This Recipe Works:

• Thighs over Breasts: Chicken thighs contain more fat and connective tissue, meaning they stay incredibly juicy even under high heat.
• Emulsified Sauce: Mixing Kewpie mayo with sweet chili sauce creates a stable emulsion that clings to the chicken instead of sliding off.
• Toasted Brioche: Toasting the buns creates a structural barrier of gelatinized starches, preventing the slider from getting soggy.

I still remember the humid July afternoon when I tried to make a batch of sweet-and-spicy sliders for a backyard party. The shredded chicken turned into a dry, chalky mess.

It was deeply embarrassing.

My friends politely choked them down, but I knew I had failed them.

The issue, as I later realized through obsessive kitchen testing, lies in how we treat chicken breast. Most recipes boil the meat. This binds the protein matrix tightly, squeezing out every drop of moisture like a wrung-out sponge. Think about this in terms of physics: a dry sponge cannot absorb thick oil. When you toss that desiccated meat with a heavy mayo-based sauce, it doesn't actually absorb the flavor; the sauce just sits clumsily on the surface.

The fix is beautifully simple.

We use tender, juicy chicken thighs and crisp them up in a hot skillet before tossing them in a homemade sauce. It makes a massive difference. By using a mix of sweet chili sauce and sriracha—similar to my favorite Firecracker Sauce—we get those essential oil-soluble flavor compounds to coat every single nook and cranny.

Trust me on this one.

You don't need any fancy equipment, just a good heavy skillet and a willingness to get your hands a little messy assembling these beauties.

Bang Bang Chiken Sliders

• Publisher Storied Skillet
• Cuisine American-Asian Fusion
• Category Appetizers, Dinner
• Prep Time 15 mins
• Cook Time 15 mins
• Servings 12 sliders
• Calories 280 calories
• Rating 4.8 2625
• Tags bang bang chicken, chicken sliders, party appetizers, easy dinner

Ingredients

• 1 lb boneless, skinless chicken thighs, chopped into bite-sized pieces
• 1 tbsp vegetable oil
• 1 tsp Diamond Crystal kosher salt (or 1/2 tsp fine table salt)
• 1/2 tsp freshly cracked black pepper
• 1/2 cup Kewpie mayonnaise
• 1/3 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 12 slider buns (brioche preferred)
• 2 cups shredded green cabbage (or use our Spicy Jalapeño Coleslaw)
• 2 green onions, thinly sliced

Directions

1. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Season the chopped chicken thighs with Diamond Crystal kosher salt and black pepper.
3. Add the chicken to the hot skillet in a single layer, letting it sear undisturbed for 4 minutes to develop a deep golden crust.
4. Stir the chicken and cook for another 3 to 4 minutes until fully cooked through, then transfer to a bowl.
5. In a separate small bowl, whisk together the Kewpie mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
6. Pour the sauce over the warm chicken and toss until every piece is completely coated.
7. Toast the slider buns in the remaining chicken fat in the skillet for 1 minute, pressing down on the buns with your spatula until your knuckles turn white.
8. Assemble the sliders by placing a generous scoop of the bang bang chicken on the bottom bun, topping with shredded cabbage and green onions, and closing with the top bun.

Notes

• Salt Conversion: I always use Diamond Crystal kosher salt. If you are using standard fine table salt, cut the measurement in half (use 1/2 teaspoon) to avoid an over-salted disaster.
• The Mayo Science: Use Kewpie mayonnaise if you can find it. The high concentration of egg yolks and naturally occurring free glutamates (MSG) creates a tighter emulsion that clings to the chicken thighs far better than American mayo.
• Crowding the Pan: Do not crowd the skillet when searing the chicken. If the pieces are piled on top of each other, they will steam in their own moisture instead of undergoing the Maillard reaction, leaving you with gray, rubbery meat.
• Sauce Separation: If you plan to make these ahead, store the cooked chicken and the bang bang sauce separately. Reheating chicken that is already coated in mayo-based sauce will cause the emulsion to break, leaving you with a greasy pool of oil.
• Brand Warning: This brand of generic sweet chili sauce failed every single test because it was cloyingly sweet without any vinegar balance; stick to Mae Ploy or Thai Kitchen for the best results.

Serving Suggestions

These spicy, sweet sliders are the ultimate crowd-pleaser, perfect for game days, backyard barbecues, or a fun weeknight dinner. To make it a complete feast, pair them with some crunchy, fresh sides that balance the rich, creamy heat of the bang bang sauce.

• Serve alongside a cold bowl of Mexican Street Corn Pasta Salad to contrast the spicy chicken with sweet, charred corn.
• Add a refreshing plate of Watermelon Feta Salad to cleanse the palate between bites.
• Pile up some crispy Garlic Parmesan Potato Wedges for the ultimate dipping companion.
• Offer extra sliced jalapeños and lime wedges on the side for those who want to kick the heat up a notch.
• Pair with a frosty glass of Watermelon Lemonade to keep things cool and summery.

Storage and Reheating

If you happen to have leftovers, store the chicken and the slaw in separate airtight containers in the refrigerator.

The shredded cabbage will lose its crunch and get watery if left in contact with the warm chicken, so keeping them apart is absolutely key for maintaining that fresh texture.

Keep them separated.

When you are ready to eat, reheat the chicken gently in a skillet over medium-low heat with a splash of water to loosen up the proteins, then turn off the heat before tossing it with the cold bang bang sauce.

Do not microwave the chicken after it has been sauced.

The high heat of a microwave will cause the mayonnaise emulsion to break instantly, leaving you with a greasy, separated pool of oil instead of a creamy glaze.

Ingredient Substitutes

If you need to make some adjustments based on what is in your pantry, here are the easiest swaps that still deliver incredible flavor:

1. Chicken Thighs: If you absolutely must use chicken breasts, poach them gently at a low simmer to avoid drying them out, or substitute with crispy tofu cubes for a vegetarian option.
2. Kewpie Mayo: You can substitute regular mayonnaise mixed with a pinch of MSG and a splash of rice vinegar to mimic the savory depth of Kewpie.
3. Sriracha: If you want a different kind of heat, swap the sriracha for gochujang or use our sweet and spicy Sweet Chili Chicken glaze.
4. Brioche Buns: Sweet Hawaiian rolls make an excellent alternative, adding a lovely touch of sweetness that complements the spicy sauce.

Go ahead and whip up a batch of these for your next gathering, and watch them disappear faster than you can toast the buns. Just make sure to keep a few extra napkins nearby—things are bound to get gloriously messy!