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Bang Bang Chicken Sliders

Crispy chicken sliders with bang bang sauce
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Prep Time 25 minutes
Course Appetizer, Sandwich
Cuisine American-Asian fusion

Ingredients
  

Chicken

  • 1½ pounds skinless boneless chicken breast, butterflied and pounded thin
  • 1 large egg
  • ¼ cup water
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups panko bread crumbs
  • 1 cup avocado oil or vegetable oil plus more as needed

Bang Bang Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon rice vinegar

For Assembly

  • 12 slider rolls or Hawaiian rolls
  • 24 lettuce leaves washed and dried

Instructions
 

  • Cut chicken into about 12 evenly sized pieces.
  • Whisk egg and water in one shallow bowl. In a second bowl, mix flour, garlic powder, cayenne, coriander, salt, and black pepper. Place panko in a third bowl.
  • Dip chicken into egg wash, then flour mixture, back into egg wash, and finally into panko. Place breaded chicken on a lined baking sheet and refrigerate for 20 minutes.
  • Mix mayonnaise, sweet chili sauce, hot sauce, and rice vinegar to make the bang bang sauce. Set aside.
  • Heat oil in a skillet over medium heat. Fry chicken in batches for about 3 minutes per side until golden brown and fully cooked.
  • Slice rolls in half and lightly toast. Spread bang bang sauce on the bottom bun, add lettuce, top with crispy chicken, drizzle more sauce, and cover with the top bun.
  • Serve immediately and enjoy your Bang Bang Chicken Sliders.

Notes

  • Swap slider buns for brioche or sourdough rolls