Description

Get ready to fall in love with these Bang Bang Chicken Sandwiches! Crispy, juicy chicken is coated in a creamy, spicy bang bang sauce and served on toasted buns with crunchy slaw for the ultimate bite. This is not your average sandwich—it’s a flavor explosion that’s perfect for lunch, dinner, or any casual gathering.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

For the Chicken:
2 large chicken breasts, cut in half horizontally
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 cup all-purpose flour
½ cup cornstarch
Vegetable oil, for frying

For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp honey
1 tsp rice vinegar
Pinch of salt

For the Slaw:
2 cups shredded green cabbage
½ cup shredded carrots
2 tbsp mayonnaise
1 tbsp apple cider vinegar
½ tsp sugar
Salt & pepper to taste

For Assembly:
4 brioche or hamburger buns
Butter for toasting
Pickles (optional)
Fresh cilantro or green onions, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Marinate the Chicken
Place the chicken breast cutlets in a large bowl.
Pour in the buttermilk, garlic powder, paprika, salt, and pepper.
Toss to coat, cover, and marinate in the fridge for at least 30 minutes (up to 4 hours for more flavor and tenderness).

Step 2: Prepare the Slaw
In a mixing bowl, combine cabbage, carrots, mayo, vinegar, sugar, salt, and pepper.
Mix well, then cover and chill until ready to use. This allows the flavors to meld beautifully.

Step 3: Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt.
Taste and adjust the heat by adding more sriracha if desired. Set aside.

Step 4: Coat the Chicken
In a shallow dish, mix flour and cornstarch.
Remove chicken from marinade, letting excess drip off, and dredge in the flour mixture until well coated.
Place coated chicken on a plate and let it rest for 10 minutes. This helps the crust set and stick during frying.

Step 5: Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat (about 350°F/175°C).
Carefully add chicken and fry for 3-4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.

Step 6: Toast the Buns
Butter the insides of the buns and toast them in a skillet over medium heat until golden brown.
This step adds flavor and keeps the bun from getting soggy.

Step 7: Assemble the Sandwiches
Spread a generous layer of bang bang sauce on the bottom bun.
Place the crispy chicken cutlet on top.
Add a scoop of creamy slaw, more bang bang sauce, and top with optional pickles or herbs.
Close with the top bun and serve hot.

Notes

Double Coat for Extra Crunch – Dip chicken in buttermilk and flour mixture twice for an extra crispy crust.
Drain Well – Always drain fried chicken on paper towels to avoid sogginess.
Chill the Sauce – A cool bang bang sauce makes for a great contrast with the hot chicken.
Toast the Buns – Adds texture and keeps the sandwich structurally sound.
Keep It Fresh – Add cucumber slices or fresh lettuce for a crisp contrast.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American