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!
Ingredients
Marinated Chicken:
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4 boneless chicken thighs, cut in half (to fit slider buns)
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2 tbsp oyster sauce
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3 tbsp light soy sauce
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1 tsp Chinese 5-spice powder (optional)
Seasoned Flour:
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2 cups all-purpose flour
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2 tsp baking powder
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1.5 tsp salt
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1 tsp white pepper
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2 tsp garlic powder
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2 tsp paprika
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2 tsp sugar
Bang Bang Sauce:
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3 tbsp Japanese mayo
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2 tbsp sweet chili sauce
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1 tbsp Sriracha
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1 tsp sesame oil
Pickled Carrots & Shallots:
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1 carrot, julienned
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1-2 shallots, sliced
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2 cups hot water
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1 cup rice vinegar (or apple cider vinegar)
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6 tbsp sugar
Other Ingredients:
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8 slider buns
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Green onions, julienned (optional)
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Gochugaru (optional, for heat)
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Oil, for frying
Instructions
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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).
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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.
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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.
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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.
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Make the Bang Bang Sauce – Mix Japanese mayo, sweet chili sauce, Sriracha, and sesame oil. Stir until smooth and set aside.
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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
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For extra crispy chicken, double-dredge with flour.
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Store extra pickled veggies in the fridge for up to a week.
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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