Bang Bang Chicken Rolls are an appetizer that your guests will love. They are made with little yeast rolls, fried chicken, and a hot-sweet bang bang sauce. I usually serve half the rolls with the bang bang sauce and the other half without to accommodate the different tastes of my guests. But I always have extra bang bang sauce on hand for those guests who love a little more sauce. (Click here to jump to the recipe.)
This appetizer keeps well if you want to make it ahead of time and heat it in the oven just before serving. 
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 1/8 cup mayonnaise
- 3/4 tablespoon sweet chili sauce (Maggi brand used in this recipe)
- 1/2 teaspoon sriracha hot chili sauce (Huy Fong Foods used in this recipe)
- 1 teaspoon butter, melted
- 1/2-3/4 pound chicken breast, deboned and cut into bite-sized pieces (See note below for shortcut advice)
- 3/4 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable cooking oil
- 16 thawed Parker House Style mini yeast rolls (A package of frozen Sister Schubert's rolls was used in this recipe)
- 1 tablespoon butter, melted
Ingredients
Bang Bang Sauce Ingredients
Bang Bang Chicken Rolls Ingredients
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- In a small mixing bowl, add the mayonnaise, sweet chili sauce, hot chili sauce, and melted butter. Stir well. Keep refrigerated until needed later.
- Add chicken to a mixing bowl and pour buttermilk over it. Stir, making sure the buttermilk covers all the chicken. Let sit in the refrigerator for 30 minutes.
- Preheat the oven and bake the yeast rolls according to the package directions. Keep covered and warm after baking.
- In another mixing bowl, add the flour, sugar, salt, and pepper. Stir to mix well. Add the chicken, one piece at a time, and coat with the flour mixture.
- In a saucepan, add 1 inch (approximately 2.54 cm) of cooking oil. Heat the oil to 350 degrees Fahrenheit. Drop in chicken and fry until golden brown, about a minute or 2 or until chicken is 165 degrees Fahrenheit inside.
- Remove the chicken from the oil and let the excess oil drain away.
- Cut open each yeast roll, leaving the backside attached so that the bread will hold the chicken like a glove. Brush the inside of each roll with the melted butter. Add a piece of chicken and drizzle with the bang bang sauce. Serve on a platter and garnish with sliced scallions, fresh parsley, or rosemary.
HER Tips
Purchase raw chicken breast that is already cut into small bite-size pieces. This will make this recipe quick and easy.
The rolls used in this recipe are a heat-and-eat type. Other kinds can be used, but you will have to build in extra time for letting the rolls rise, etc.
Comeback Sauce Recipe
Here is another similar sauce recipe you can use in place of the Bang Bang sauce.
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons Texas Pete (or other hot sauce)
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Whisk together all the ingredients until the mayonnaise is smooth. Store in the refrigerator.