Slice the chicken breasts into small pieces sized to fit slider buns. Pat them dry with paper towels.

Prepare three bowls: place flour in the first bowl, beat the egg in the second bowl, and add panko breadcrumbs to the third bowl.

Dredge each piece of chicken in the flour, then dip it into the beaten egg, and finally coat it evenly with the panko breadcrumbs.

Heat about 1–2 inches of oil in a skillet over medium heat.

Fry the breaded chicken pieces for about 4–5 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth to make the bang bang sauce.

Lightly toast the slider buns if desired.

Assemble the sliders by placing a piece of crispy chicken on the bottom bun, drizzle with bang bang sauce, and add lettuce and any optional toppings like pickles.

Top with the other half of the bun and serve immediately.