Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 cup (125g) all-purpose flour, plus extra for dredging
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1/2 cup (120ml) buttermilk
  • Vegetable oil, for frying (about 4 cups / 950ml)
  • 1/2 cup (120g) mayonnaise (full-fat for best flavour!)
  • 1/4 cup (60ml) sweet chili sauce (like Mae Ploy)
  • 2 tablespoons sriracha (adjust to taste for spice level)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 12 slider buns (Hawaiian rolls work great)
  • Shredded lettuce (optional)
  • Sliced green onions (optional)
  • Sesame seeds (optional)

Instructions:

  1. Combine flour, baking powder, salt, and pepper in a bowl. In another bowl, whisk together the egg and buttermilk.
  2. Dredge each chicken cube in flour, dip in egg mixture, then back in the flour, ensuring they are fully coated.
  3. Heat oil in a large skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and drain on paper towels.
  4. Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder in a bowl.
  5. In a large bowl, toss the fried chicken with the Bang Bang sauce until evenly coated.
  6. Slice slider buns in half. Add a generous portion of Bang Bang Chicken to each bottom bun. Top with optional shredded lettuce and green onions. Place top buns on the sliders.
  7. Sprinkle with sesame seeds (optional) and serve immediately. This is the final step of making Bang Bang Chicken Sliders Recipe