Description
If you love bold, spicy, and creamy flavors, these Bang Bang Chicken Sandwiches are about to become your new favorite! Crispy chicken is slathered in a sweet and spicy bang bang sauce, then tucked into a toasted bun with crunchy slaw for the ultimate sandwich experience. They’re perfect for weeknight dinners, game day eats, or anytime you want a sandwich that really packs a punch.
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Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (pounded to even thickness)
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Oil for frying (or spray for air frying)
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey
1 tsp rice vinegar or lime juice (for brightness)
For the Slaw:
1½ cups shredded cabbage or coleslaw mix
¼ cup shredded carrots
1 tbsp mayo or Greek yogurt
1 tsp lime juice
Salt and pepper, to taste
For the Sandwich Assembly:
4 brioche or sandwich buns
Butter or oil (for toasting buns)
Fresh cilantro or green onions (optional, for garnish)
Pickles (optional)
Instructions
Step 1: Marinate the Chicken
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In a bowl or zip-top bag, combine chicken breasts and buttermilk.
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Let marinate in the fridge for at least 30 minutes or up to 8 hours for extra tenderness.
Step 2: Make the Bang Bang Sauce
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In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
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Adjust heat and sweetness to your liking. Set aside in the fridge until ready to use.
Step 3: Prep the Slaw
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In another bowl, toss cabbage, carrots, mayo, and lime juice.
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Season with salt and pepper and mix well.
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Chill until ready to assemble the sandwiches.
Step 4: Bread and Cook the Chicken
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In a shallow dish, mix flour, cornstarch, garlic powder, paprika, salt, and black pepper.
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Remove chicken from marinade and let excess drip off.
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Dredge each piece in the flour mixture, pressing to coat thoroughly.
Frying Option:
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Heat about ½ inch of oil in a skillet over medium-high heat.
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Fry chicken for 4–5 minutes per side, or until golden brown and cooked through (165°F internal temp).
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Drain on paper towels.
Air Fryer Option:
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Spray chicken pieces with oil and place in a preheated air fryer at 400°F.
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Cook for 10–12 minutes, flipping halfway, until crispy and fully cooked.
Step 5: Toast the Buns
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Lightly butter the inside of the buns and toast in a skillet or oven until golden brown.
Step 6: Assemble the Sandwiches
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Spread bang bang sauce on the bottom bun.
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Add crispy chicken, a generous scoop of slaw, and a drizzle more sauce.
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Top with pickles or fresh herbs if desired, then add the top bun and serve.
Notes
Double Dip for Extra Crunch – Dredge, dip back in milk, and dredge again for extra crispy coating.
Make It Healthier – Use an air fryer and opt for Greek yogurt in the sauce or slaw.
Control the Heat – Adjust the sriracha to your spice preference.
Prep Ahead – Marinate the chicken and make the sauce/slaw ahead of time.
Use Chicken Thighs – For juicier meat, boneless thighs work wonderfully.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 15 minutes
- Cuisine: Asian-American Fusion