Let Me Tell You About These Spicy Bang Bang Chicken Sliders

Okay, so right off the bat: these Bang Bang Chicken Sliders (Spicy) are what I'd make for you if you suddenly showed up hungry, or if I wanted to outdo my cousin Sarah at the family BBQ (she always brings something fancy). The first time I made these, I was just sort of winging it—honestly, I was trying to copy something I'd tasted at a food truck, but with less fuss and a bit more heat. And, well, a lot more mess. My youngest still calls them "Chicken Bangs" because they exploded all over the kitchen. Worth it.

Why I Keep Coming Back to This Recipe

I make these sliders when I want to impress with minimal effort, or when I’m craving something spicy but don’t want to commit to a full-on, sit-down meal. My family goes wild for them (though, warning, my dad claims they’re too spicy, but he says that about black pepper). They’re also a solid option if you want to use up leftover chicken—bonus! Oh, and if I’m being honest, sometimes I just want an excuse to eat extra sauce. The only thing that’s a bit maddening: the first few times, my buns got soggy, but I actually found toasting them fixes most of that. Live and learn, right?

What You'll Need (and a Few Handy Swaps)

Chicken: About 2 cups cooked, shredded chicken. Rotisserie chicken is my lazy go-to; sometimes I even use grilled thighs if that’s what’s hanging around. Frozen chicken tenders in a pinch? Just as good.
Slider buns: 8-10 small ones. Brioche is my favorite, but any soft bun works. Grandma swears by King’s Hawaiian, but honestly, the supermarket brand is fine as long as they’re fresh.
Mayonnaise: ½ cup. I use Kewpie when I’ve got it, but normal mayo is fine. Or Greek yogurt if you want to pretend you’re being healthy.
Sriracha: 2-3 tbsp, more or less depending on your heat tolerance. I once used chili garlic sauce instead and it was, uh, intense.
Sweet chili sauce: 3 tbsp. If you don’t have this, mix a bit of honey and sambal oelek. It’s not exact, but who’s keeping score?
Rice vinegar: 1 tsp. Apple cider vinegar works too (maybe even lemon juice if you’re desperate).
Garlic powder: a good shake (about ½ tsp), or use fresh if you’re not feeling lazy.
Salt & pepper: I eyeball it, honestly.
Lettuce: Shredded. Any kind—romaine, iceberg, whatever’s wilting in your fridge.
Green onions & sesame seeds: Optional but really fun for topping. I sometimes forget them and nobody complains.

Here’s How I Throw It All Together

Shred your chicken. If you’re starting from scratch, poach or roast, then let it cool (I once tried shredding hot chicken and it just burned my fingers, so now I wait). Or just rip apart a rotisserie.
Make the bang bang sauce. In a bowl, stir together the mayo, sriracha, sweet chili sauce, rice vinegar, and garlic powder. This is where I usually sneak a spoonful. If it tastes too sharp, add more mayo. Too bland? More sriracha. Don’t worry about precision.
Combine chicken & sauce. Dump the chicken into the sauce and mix until coated. If it looks a bit goopy, that’s normal. Actually, I find it works better if the chicken is still a tad warm so it soaks up more flavor.
Prep the buns. Slice and toast them lightly—I used to skip this, but then everything got soggy, so now I’m team Toast. Pile in a handful of lettuce on the bottom half (lettuce first, it’s less slippery that way).
Stack & top. Spoon a generous heap of chicken onto each bun. Sprinkle with green onions and sesame seeds if you’re feeling posh. Top with the other half of the bun and squish slightly.
Serve right away. Or, if you’re like me, stand at the counter and eat one before anyone sees you.

Some Honest Notes from My (Sometimes Chaotic) Kitchen

If you make the sauce ahead, it actually tastes better the next day (but again, it rarely lasts that long in my house).
Toasting the buns is a life-saver. Soggy buns are a crime. I’ve tried skipping this step and, wow, regret city.
If you double the sauce, nobody ever complains. Just saying.

Variations I’ve Tried—And Some That Flopped

Once, I swapped chicken for shredded jackfruit for my vegetarian friend. It was okay, a little stringy, but with enough sauce, pretty tasty.
Tried adding chopped mango once. It sounded clever, but honestly, it was just weirdly sweet. Wouldn’t recommend unless you like surprises.
If you don’t have slider buns, just use regular bread, cut into quarters. Or make little ‘open-faced’ sliders, which is code for ‘I ran out of tops’.

What If I Don’t Have a Fancy Tool?

I used to think you needed a stand mixer to shred chicken—turns out, two forks work just fine (or even your hands if you’re feeling rustic, but maybe let it cool first). No toasting rack? I’ve balanced buns on the oven rack or even just a frying pan, works a treat.

How Long Does It Keep? (Not That It Ever Lasts...)

Technically, these will stay good in the fridge for up to two days, but honestly, in my house it never lasts more than a day! The sauce gets a bit spicier overnight, which I think is a bonus. If you want to prep ahead, just keep the chicken and sauce separate until the last minute.

How I Like to Serve ‘Em

I usually throw these sliders onto a big platter with crunchy pickles and a pile of potato chips. My brother insists on a drizzle of extra sriracha on top. For parties, I’ve set them up DIY-style so people can build their own (some folks are lettuce skeptics, apparently). Sometimes I serve them with sweet potato fries—this recipe from Serious Eats is foolproof. Oh, and a cold beer or fizzy lemonade is basically mandatory.

Lessons Learned (Aka, My Pro Tips)

I once tried rushing the chicken shredding, and it ended up a bit, well, chunky. Just take your time—makes all the difference.
If you use too much sauce, yes, things get messy, but honestly, mess is half the point here. Maybe keep some napkins handy.
Don’t skip the acid (vinegar or lemon juice)—it brightens the whole thing. I forgot it once and my sliders tasted flat as a pancake.

Questions Folks Have Actually Asked Me

Q: Can I make these less spicy for kids?
A: Sure thing! Just use less sriracha, or swap it for a milder hot sauce (or skip it altogether, but then you lose the whole "bang bang" idea, you know?).
Q: What if I don’t have sweet chili sauce?
A: I’ve mixed a bit of honey and some hot sauce in a pinch. Not exactly the same, but gets you close enough to the right taste. Check out this homemade sweet chili sauce version if you want to get fancy.
Q: Can I freeze these?
A: I wouldn’t. The buns go weird and the lettuce gets all limp. But the chicken and sauce mix freezes fine—just add fresh toppings later.
Q: Any way to make these ahead for a party?
A: Yep! Make the chicken and sauce up to two days ahead. Toast the buns last minute, then assemble right before serving. Or just let people build their own if you’re short on time.
Q: Is this really better the next day?
A: Actually, I think so—the flavors meld together. But if you’re a ‘fresh only’ type, just eat ‘em right away. I won’t judge.

Oh, and just to go off on a tangent (because why not)—I once tried making these with leftover turkey after Thanksgiving. Not bad, but, I dunno, chicken just plays nicer with the bang bang sauce. Maybe it’s the texture? Or maybe I just like chicken more. Your mileage may vary!

Bang Bang Chicken Sliders (Spicy)