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Spicy Bang Bang Chicken Mini Sandwiches

Spicy Bang Bang Chicken Mini Sandwiches

Crispy chicken pieces coated in creamy, sweet-spicy bang bang sauce and tucked into lightly toasted mini buns with lettuce and pickles. Perfect for parties, game day, lunch, or a casual family meal.

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings12 mini sandwiches
Course: Appetizer, Lunch, Main Course Cuisine: American-Inspired Calories: 330 Difficulty: Beginner

Ingredients

Chicken

1 pound boneless, skinless chicken breasts or thighs
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 large eggs
2 tablespoons hot sauce
Vegetable oil, for frying

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon lime juice

Mini Sandwiches

12 mini slider buns
Shredded lettuce, for serving
Sliced pickles, for serving

Equipment

  • Cutting board
  • Sharp knife or kitchen shears
  • 3 medium mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Large skillet or deep frying pan
  • Tongs or slotted spoon
  • Wire rack or paper towel-lined plate
  • Small spatula or spoon
  • Instant-read thermometer, optional

Method

  1. Gather and measure all the ingredients, then place your bowls, skillet, tongs, and wire rack or paper towel-lined plate within reach.
  2. Cut the chicken into pieces about 1 1/2 inches wide and pat them dry with paper towels.
  3. Whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper in a medium bowl.
  4. Beat the eggs with the hot sauce in a separate bowl until combined.
  5. Dip each chicken piece into the egg mixture, let the excess drip off, then press it into the seasoned flour mixture until fully coated and let it rest for 5 minutes.
  6. Whisk the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice together until smooth.
  7. Add enough vegetable oil to a large skillet for shallow frying and heat it to about 350°F.
  8. Fry the chicken in small batches for about 3 to 4 minutes per side, until golden, crisp, and cooked to an internal temperature of 165°F.
  9. Transfer the cooked chicken to a wire rack or paper towel-lined plate and let it rest for about 2 minutes.
  10. Place the warm chicken in a clean bowl and gently toss it with enough bang bang sauce to coat each piece lightly.
  11. Toast the cut sides of the slider buns in a dry skillet over medium heat for 1 to 2 minutes, until lightly golden.
  12. Add shredded lettuce to each bottom bun, followed by one piece of bang bang chicken and a few pickle slices, then add extra sauce if desired and cover with the top bun.
  13. Serve the mini sandwiches warm, preferably within 15 minutes of assembly.

Chef’s Notes

  • * Keep the frying oil close to 350°F so the coating turns crisp instead of greasy.
  • * Fry the chicken in small batches to prevent the oil temperature from dropping.
  • * Reduce the sriracha to 1 teaspoon or leave it out for a milder sauce.
  • * Add another 1 teaspoon of sriracha for more heat.
  • * Boneless, skinless chicken thighs can be used instead of chicken breasts.
  • * The bang bang sauce can be made up to 2 days ahead and stored covered in the refrigerator.
  • * Coat the fried chicken lightly with sauce to help preserve its crisp texture.
  • * Toast the buns and assemble the sandwiches close to serving time to reduce sogginess.