Mini brioche slider buns work best for these sandwiches because they are soft yet sturdy enough to hold the filling without falling apart. Their slightly sweet flavor balances the spiciness of the sauce perfectly.
Using boneless chicken thighs keeps the meat juicy and tender after frying or baking. Thighs also absorb flavors better than breast meat and stay moist under the creamy sauce.
Cornstarch is essential for coating the chicken pieces before frying. It helps create a crispy outer layer that locks moisture inside while giving the sliders their signature crunch.
Mayonnaise forms the creamy base of the bang bang sauce. It adds richness and smooth texture while balancing out the heat from other ingredients.
Sweet chili sauce provides both sweetness and mild heat to the bang bang sauce. This ingredient introduces layers of flavor with its garlicky and tangy notes.
Sriracha adds a punch of spice to the sauce for those who love some heat. You can adjust this quantity depending on your preferred spice level.
Rice vinegar brightens the sauce with its subtle acidity. It cuts through the richness of mayo and balances sweetness for a well-rounded taste.
A crunchy shredded cabbage slaw adds freshness and texture inside each slider. It also lightens up the sandwich by introducing a crisp vegetable element.
Shredded carrots mix into the slaw offering natural sweetness and vibrant color that complements both the cabbage and spicy chicken.
Green onions add mild onion flavor plus a touch of sharpness in every bite when sprinkled over the slaw or mixed into it.
Salt enhances all flavors while pepper adds subtle warmth; seasoning is important throughout to keep balance in both dressing and chicken coating.
Start by cutting boneless chicken thighs into bite-sized pieces about 1-inch thick. Season with salt and pepper lightly then toss them in cornstarch until fully coated. Heat oil in a frying pan over medium-high heat until shimmering. Fry chicken pieces in batches until golden brown on all sides and cooked through, approximately 5-6 minutes per batch. Remove from oil and drain on paper towels to remove excess grease.
In a medium bowl combine mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Whisk everything together until smooth and creamy. Taste test your sauce for spice level—add more sriracha if desired for extra heat or adjust vinegar for tanginess. Set aside to allow flavors to meld while preparing other components.
In another bowl mix shredded cabbage, carrots, sliced green onions along with a pinch of salt and pepper. Toss together gently so vegetables remain crunchy but well combined. The slaw offers refreshing contrast against rich fried chicken coated in spicy sauce.
Lightly toast your mini slider buns to add texture but avoid drying them out completely—you want softness inside complemented by slight crunch outside from toasting. Spread a small amount of bang bang sauce onto both halves of each bun first before adding several pieces of crispy chicken tossed generously with more bang bang sauce for full flavor coverage. Next pile some fresh vegetable slaw atop each sandwich then close with bun tops pressed gently to hold fillings without squishing too much juice out from inside these flavorful bites ready to serve immediately.