Bang Bang Chicken Sliders Recipe
These Bang Bang Chicken Sliders are made with crispy baked ground chicken patties served on sweet Kings Hawaiian rolls, topped with a creamy, spicy bang bang sauce, fresh lettuce, onions, and pickles. Perfect for easy entertaining or party appetizers, these sliders combine sweet, spicy, and savory flavors for a crowd-pleasing dish that’s simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 sliders 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Sliders
- 1.5 pounds ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 12 Kings Hawaiian sweet rolls, split
- 2 tablespoons butter, melted
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust for heat preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Toppings
- 1 cup shredded lettuce
- 1/4 cup sliced red onion
- Pickle slices, for topping
Instructions
- Prepare the Chicken Patties: In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly and form the mixture into 12 equal small patties, about 2 inches wide.
- Bake the Chicken Patties: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the patties evenly spaced on it. Lightly brush the tops of each patty with a little oil to help crisping. Bake for 15-18 minutes, flipping halfway through, until the patties are golden brown and reach an internal temperature of 165°F.
- Make the Bang Bang Sauce: While the patties are baking, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Adjust the amount of sriracha to your preferred spice level.
- Toast the Rolls: Brush the split Kings Hawaiian rolls with melted butter and toast on a griddle or skillet over medium heat for about 1 minute per side until golden and slightly crisp.
- Assemble the Sliders: On the bottom half of each toasted roll, layer shredded lettuce, one chicken patty, a generous drizzle of bang bang sauce, sliced red onion, and pickle slices. Top with the other half of the roll and gently press to combine.
Notes
- For firmer patties, chill them in the refrigerator for 15 minutes before baking.
- Adjust sriracha quantity in the sauce to control the heat—reduce for milder or increase for spicier sliders.
- To enhance crispiness, broil patties for 1-2 minutes after baking.
- Make ahead by preparing patties in the morning and bake just before serving.
- Reheat leftover sliders in a 350°F oven for about 5 minutes to restore warmth without sogginess.
- Substitute ground turkey for a lighter version or add cheese slices under the patties for a cheesy twist.
- For gluten-free options, use gluten-free panko and buns.
- Store assembled sliders in an airtight container in the refrigerator for up to 2 days. The bang bang sauce keeps for up to 1 week when refrigerated.
Keywords: Bang Bang Chicken Sliders, chicken sliders recipe, baked chicken sliders, party appetizers, slider sandwiches, spicy chicken sliders, Kings Hawaiian sliders
Find it online: https://deliciousdishspot.com/bang-bang-chicken-sliders-recipe/
