Name: Crispy Asian Chicken Sliders
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Meat-Based
Ingredients: 4 boneless chicken thighs, cut in half (to fit slider buns); 2 tbsp oyster sauce; 3 tbsp light soy sauce; 1 tsp Chinese 5-spice powder (optional); 2 cups all-purpose flour; 2 tsp baking powder; 1.5 tsp salt; 1 tsp white pepper; 2 tsp garlic powder; 2 tsp paprika; 2 tsp sugar; 3 tbsp Japanese mayo; 2 tbsp sweet chili sauce; 1 tbsp Sriracha; 1 tsp sesame oil; 1 carrot, julienned; 1-2 shallots, sliced; 2 cups hot water; 1 cup rice vinegar (or apple cider vinegar); 6 tbsp sugar; 8 slider buns; Green onions, julienned (optional); Gochugaru (optional, for heat); Oil, for frying

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There’s something undeniably fun about sliders—tiny sandwiches packed with bold flavors that make every bite an adventure. And these Crispy Asian Chicken Sliders? They’re next-level delicious! Imagine crunchy, golden chicken coated in a sweet and savory Asian glaze, all nestled in a soft, pillowy bun with crisp slaw and a drizzle of spicy mayo. Trust me, these sliders are a game-changer!

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Perfect for game nights, parties, or just a fun twist on dinner, these little beauties are as easy to make as they are to devour.

Why You’ll Love Crispy Asian Chicken Sliders

Crispy & Flavorful

Golden, crunchy chicken with an irresistible Asian-inspired glaze.

Quick & Easy

Simple steps and ready in about 30 minutes!

Great for Gatherings

Perfect party food—everyone loves a good slider!

Customizable

Make them spicy, add different toppings, or switch up the sauce.

Kid-Friendly

A fun way to get kids to love chicken with bold flavors.

Ingredients in Crispy Asian Chicken Sliders

These sliders are loaded with flavor and texture. Here’s what you’ll need:

Chicken

Boneless, skinless chicken breasts or thighs, cut into slider-sized pieces.

Buns

Soft slider buns or Hawaiian rolls work best.

Eggs & Flour

For the crispy breading that gives the chicken its signature crunch.

Panko Breadcrumbs

Extra crispy and light for the perfect golden coating.

Garlic Powder & Black Pepper

To season the breading for an added flavor boost.

Soy Sauce & Hoisin Sauce

For the sweet, umami-packed Asian glaze.

Honey & Sriracha

A balance of sweetness and heat to coat the chicken.

Rice Vinegar & Sesame Oil

To add a tangy, nutty depth to the glaze.

Coleslaw Mix

For a refreshing crunch that complements the crispy chicken.

Spicy Mayo

A mix of mayo and sriracha for the perfect drizzle.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get these sliders on the table!

Prepare the Breading Station

Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and black pepper.

Coat the Chicken

Dredge each chicken piece in the flour, dip into the egg, then coat in the panko mixture.

Fry Until Golden

Heat oil in a pan and fry the breaded chicken until crispy and golden brown. Drain on paper towels.

Make the Asian Glaze

In a saucepan, mix soy sauce, hoisin sauce, honey, sriracha, rice vinegar, and sesame oil. Simmer until slightly thickened.

Toss the Chicken

Coat the crispy chicken in the glaze for a sticky, flavorful finish.

Assemble the Sliders

Spread spicy mayo on the buns, add crispy glazed chicken, top with coleslaw, and finish with the top bun.

Serve & Enjoy

Dig in while they’re hot and crispy!

How to Serve Crispy Asian Chicken Sliders

With Extra Sauce

A side of extra spicy mayo or glaze for dipping.

With Pickled Veggies

Quick-pickled cucumbers or carrots add a tangy crunch.

With Sweet Potato Fries

A great side that pairs well with the flavors.

With a Fresh Salad

A light Asian slaw balances the richness of the sliders.

Additional Tips

Make It Spicier

Add more sriracha or a dash of red pepper flakes to the glaze.

Baking Option

Bake the breaded chicken at 400°F (200°C) for 20 minutes for a lighter version.

Use a Brioche Bun

For an extra soft and buttery bite.

Double the Batch

These go fast—make extra!

FAQ Section

Q1: Can I use chicken tenders instead of breasts?

A1: Yes! They work perfectly for sliders.

Q2: Can I make these ahead of time?

A2: Yes, but assemble just before serving to keep them crispy.

Q3: How do I store leftovers?

A3: Store the components separately and reheat the chicken in the oven.

Q4: Can I air-fry the chicken?

A4: Absolutely! Air-fry at 375°F (190°C) for 12-15 minutes.

Q5: What’s the best way to reheat?

A5: Reheat in an oven at 350°F (175°C) for 10 minutes to keep it crispy.

Q6: Can I use a different sauce?

A6: Yes! Try teriyaki, honey garlic, or gochujang sauce.

Q7: Can I make them gluten-free?

A7: Use gluten-free panko and soy sauce.

Q8: What other toppings go well?

A8: Avocado slices, kimchi, or crispy fried onions.

Q9: Can I use store-bought breaded chicken?

A9: Yes! Just toss it in the glaze after baking.

Q10: Can I grill the chicken instead?

A10: Yes! Marinate in soy sauce and grill for a healthier twist.

Final Thoughts

These Crispy Asian Chicken Sliders are the ultimate flavor-packed bite—crunchy, sweet, spicy, and savory all in one! Whether for a party, a fun family dinner, or just because you’re craving something delicious, this recipe is sure to impress.

Crispy Asian Chicken Sliders

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Author: Maria
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 sliders
Category: Main Course
Method: Stovetop
Cuisine: Meat-Based

Print Recipe

Description

These Crispy Chicken Sliders are packed with bold Asian flavors, featuring juicy fried chicken, a tangy Bang Bang sauce, and crunchy pickled carrots and shallots. Perfect for parties, game nights, or a cozy night in!

Instructions

Make the Pickled Carrots & Shallots – In two separate jars, mix hot water, vinegar, and sugar. Add carrots to one jar and shallots to the other. Refrigerate for at least 1 hour (or overnight for best flavor).
Prepare the Crispy Chicken – Marinate chicken thighs with oyster sauce, soy sauce, and 5-spice powder for at least 30 minutes. In a bowl, mix flour, baking powder, salt, white pepper, garlic powder, paprika, and sugar. Prepare a bowl of ice water for dredging.
Dredging Process: – Coat chicken in seasoned flour, shaking off excess. Dip in ice water, ensuring the flour layer stays intact. Let excess water drip for 10 seconds before dredging again in flour. Heat oil over medium heat and fry until golden brown and crispy. Rest chicken on a cooling rack before assembling.
Toast the Slider Buns – Heat a pan over medium-low heat with a little oil. Toast buns inside-side down for 1-2 minutes, until golden brown.
Make the Bang Bang Sauce – Mix Japanese mayo, sweet chili sauce, Sriracha, and sesame oil. Stir until smooth and set aside.

Assemble the Sliders – Spread Bang Bang sauce on the bottom bun. Place a crispy chicken piece on top. Drizzle with extra sauce and add pickled carrots and shallots. Sprinkle green onions and gochugaru (optional for heat). Spread more sauce on the top bun and place it over the chicken.

Notes

For extra crispy chicken, double-dredge with flour.
Store extra pickled veggies in the fridge for up to a week.

Customize spice levels by adjusting Sriracha and gochugaru.

Nutrition

Serving Size: 1 slider
Calories: 420 kcal
Sugar: 10g
Sodium: 880mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 18g
Cholesterol: 60mg