BEST BANG BANG CHICKEN SLIDERS RECIPE QUICK EASY

Bang Bang Chicken Sliders: can such a flavor explosion really be achieved with a quick and easy recipe? The answer, as I discovered through rigorous testing and a fair share of kitchen mishaps, is a resounding yes!

Bang Bang’s Burst: Deconstructing the Flavor Profile

The magic of Bang Bang Chicken Sliders lies in the harmonious blend of sweet, spicy, and creamy elements. At its core, the “Bang Bang” sauce is an emulsion, a delicate balance of mayonnaise (the creamy base), sweet chili sauce (the sweet and subtly spicy component), and sriracha (the heat kicker). Understanding the science of emulsions is crucial. Mayonnaise, itself an emulsion of oil and egg yolks, provides the perfect foundation for incorporating other liquids. The key is to introduce the chili sauce and sriracha gradually, whisking continuously to prevent the emulsion from breaking. Furthermore, the quality of your ingredients directly impacts the final result. Cheap mayonnaise, for example, can be overly acidic and throw off the balance. And let’s not forget the chicken – its texture and how it interacts with the sauce is paramount. Overcooked, dry chicken will simply never capture the true essence of the dish, no matter how perfect your sauce is. Finally, the slider buns provide a crucial textural counterpoint. They need to be soft and slightly sweet to complement the richness of the chicken and sauce, but also sturdy enough to hold everything together without becoming soggy.

The Ultimate Bang Bang Chicken Sliders Recipe

Here’s my foolproof recipe for Bang Bang Chicken Sliders, meticulously crafted and refined through numerous iterations:

Yields:

About 12 sliders

Prep time:

20 minutes

Cook time:

15 minutes

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• For the Bang Bang Sauce:
• 1 cup mayonnaise (full-fat preferred)
• 1/2 cup sweet chili sauce
• 1-2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• For the Sliders:
• 12 slider buns, split
• Shredded lettuce or coleslaw
• Chopped green onions, for garnish (optional)
• Sesame seeds, for garnish (optional)

Equipment:

• Large bowl
• Whisk
• Shallow dish
• Large skillet or Dutch oven
• Tongs
• Wire rack

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken cubes, buttermilk, salt, and pepper. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours. 2. Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, and paprika. 3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated. 4. Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. 5. Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. 6. Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the sriracha to your desired level of spiciness. 7. Combine Chicken and Sauce: Add the fried chicken to the bowl with the Bang Bang sauce and toss to coat evenly. 8. Assemble the Sliders: Spread a thin layer of mayonnaise (optional) on the bottom halves of the slider buns. Top with shredded lettuce or coleslaw, followed by the Bang Bang chicken. Place the top halves of the buns on the sliders. 9. Garnish and Serve: Garnish the sliders with chopped green onions and sesame seeds, if desired. Serve immediately and enjoy!

My Bang Bang Slider Saga: A Culinary Quest

The Great Sauce Struggle: Too Sweet, Too Hot, Just Right?

My first few attempts were a disaster. The sauce was either cloyingly sweet, overwhelmingly spicy, or a flavorless mess. Like many of you, I initially thought Bang Bang sauce was just mayonnaise and sriracha. Wrong! The sweet chili sauce is absolutely critical for that signature balance. Then, I had an “Aha!” moment when I started experimenting with different ratios of sweet chili sauce to sriracha. The honey and rice vinegar were late additions, but they added a necessary layer of complexity, cutting through the richness and providing a subtle tang.

Chicken Catastrophes: Soggy vs. Shoe Leather

The chicken proved to be another hurdle. Initially, I tried baking the chicken, thinking it would be healthier. The result? Dry, bland, and utterly disappointing. Frying, while less healthy, provided the crispy texture needed to contrast with the creamy sauce. The key was finding the right balance between a crispy exterior and a juicy interior. Overcrowding the pan led to soggy chicken, while overcooking resulted in shoe leather. The buttermilk marinade and cornstarch in the coating were game-changers, contributing to both tenderness and crispiness.

Bun Blunders: Soggy Bottoms and Crumbly Catastrophes

The slider buns, seemingly an afterthought, also required careful consideration. My first attempt with cheap, grocery store buns resulted in a soggy mess within minutes. Investing in higher-quality, slightly sweeter slider buns made a world of difference. Lightly toasting them also helped prevent them from becoming overly saturated with the sauce.

Presentation Perfection: A Feast for the Eyes

Finally, presentation matters! A sprinkle of green onions and sesame seeds adds a touch of elegance and visual appeal. And don’t underestimate the power of a well-placed dollop of extra sauce on top!

The Technique: Bang Bang Chicken Slider Success, Simplified

Here’s a simple, numbered list of the most critical steps for achieving Bang Bang Chicken Slider perfection:

1. Marinate the Chicken: Don’t skip the buttermilk marinade! It tenderizes the chicken and adds flavor.
2. Use Cornstarch in the Coating: Cornstarch ensures a crispy, golden-brown crust.
3. Fry at the Right Temperature: Aim for 350°F (175°C) to prevent the chicken from absorbing too much oil.
4. Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the oil temperature and ensure even cooking.
5. Master the Sauce Ratio: Start with the base recipe and adjust the sriracha to your spice preference. Taste and adjust!
6. Use Quality Slider Buns: Invest in slightly sweet, sturdy slider buns that can hold their shape.
7. Assemble Just Before Serving: Prevent soggy sliders by assembling them right before you’re ready to eat.
8. Garnish for Visual Appeal: A sprinkle of green onions and sesame seeds elevates the presentation.