Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for desired heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, whisked
- 2 tbsp milk (dairy or non-dairy)
- Cooking spray or 1 tbsp neutral oil (like canola or vegetable)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2-3 tbsp sriracha (adjust to taste for spiciness)
- 1 tbsp fresh lime juice
- Optional: 1 tsp honey or agave nectar for sweetness
- 8 mini slider buns, lightly toasted
- Butter lettuce leaves, torn
- Thinly sliced cucumbers or pickles
- Fresh cilantro or chopped green onions for garnish
Instructions
- Prepare the Chicken: Pat chicken pieces dry with paper towels. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another shallow dish, whisk the egg and milk.
- Bread the Chicken: Dip each chicken piece first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Place coated chicken on a plate or wire rack.
- Air Fry/Bake Chicken: Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Arrange chicken pieces in a single layer without overcrowding. Spray the tops of the chicken pieces with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). If baking, preheat oven to 400°F (200°C), place chicken on a parchment-lined baking sheet, spray lightly with oil, and bake for 18-22 minutes, flipping halfway.
- Make the Fiery Bang Bang Sauce: While chicken cooks, combine mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Whisk until smooth and well combined. Taste and adjust sriracha or lime juice as needed. Add honey or agave if desired for a touch of sweetness.
- Assemble Sliders: Once chicken is cooked, transfer it to a large bowl. Pour the Bang Bang sauce over the chicken and toss gently to coat each piece thoroughly.
- Serve: Lightly toast the mini slider buns. Place a lettuce leaf on the bottom bun, add a sauced chicken piece, top with sliced cucumber or pickles, and garnish with cilantro or green onions. Place the top bun and serve immediately.
Notes
For extra crispiness, ensure chicken pieces are patted very dry before breading. Don’t overcrowd the air fryer basket or baking sheet; cook in batches if necessary for optimal crispiness. Customize the heat level of the Bang Bang sauce by adjusting the amount of sriracha. A pinch of red pepper flakes can also be added for more kick. Make the sauce ahead of time and store it in the refrigerator for up to 3 days. These sliders are best served fresh, but leftover chicken can be reheated in an air fryer or oven to regain some crispiness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 2 sliders
- Calories: 380
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg