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Bang Bang Chicken Sandwich
Ash Tyrrell

Bang Bang Chicken Sandwich

When I made this Bang Bang Chicken Sandwich for the first time, I knew it was going to be a hit in my household. With its crispy chicken tenders, zesty homemade slaw, and a sweet yet spicy bang bang sauce, it was a flavor explosion in every bite.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Course: Main Course
Calories: 696
Ingredients Method Notes

Ingredients
  

  • 2 cups thinly sliced red cabbage
  • Gives the sandwich a vibrant color and satisfying crunch.
  • 1 large carrot julienned
  • Adds sweetness to balance the spice.
  • ¼ cup freshly chopped cilantro
  • For a refreshing herbal flavor; skip if you’re not a cilantro fan.
  • ½ cup bang bang sauce divided
  • A mix of tangy sweet, and spicy flavors. Homemade is always better!
  • 4 pieces of bang bang chicken breaded crispy tenders
  • Use your favorite recipe or pre-made chicken tenders tossed in bang bang sauce.
  • 4 hamburger buns toasted
  • Toast them lightly for a sturdy yet soft base for all those fillings.

Method
 

  1. First, combine the red cabbage, carrots, and cilantro in a mixing bowl. Pour in about ¼ cup of the bang bang sauce and toss it all together until evenly coated. If you’re preparing ahead of time, wait to add the sauce until just before assembly to keep the slaw crisp and fresh.
  2. Whether you’re frying your chicken from scratch or reheating frozen tenders, ensure they’re perfectly crispy. If making fresh, coat chicken pieces in breading, fry them until golden, and immediately toss them in a generous amount of bang bang sauce.
  3. The buns need just a minute or two in a hot skillet, cut side down, or in a toaster. Buttering them lightly before toasting enhances the flavor and gives them a golden crisp edge.
  4. Start with the bottom half of a toasted bun. Stack two warm pieces of bang bang chicken on it, making sure they’re coated in sauce. Add a scoop of the prepared slaw right over the chicken, then drizzle everything with more bang bang sauce for extra flavor. Place the top bun, press gently, and you’re ready to serve!

Notes

  • Use fresh vegetables for the slaw. Bagged ones often lack the crisp texture we need here.
  • Make the sauce from scratch. Store-bought versions work, but homemade will always give the sandwich a fresher, more flavorful finish.
  • Don’t skip the step of toasting the buns. It keeps them from getting soggy once the sauce and slaw are added.
  • If you’re low on time, air fry your frozen tenders to achieve that crispy exterior without frying in oil.