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If you’re looking for a crowd-pleasing dish that’s bursting with flavor, these Asian Chicken Sliders are the answer! Juicy shredded chicken coated in a savory Asian-inspired sauce, paired with a crisp, colorful slaw, all tucked into soft slider buns—this recipe is perfect for game days, parties, or even weeknight dinners.
Sliders are a favorite in our kitchen! From our viral turkey swiss sliders to indulgent buffalo chicken sliders and roast beef sliders recipe we love how versatile and easy they are to make. These Asian Chicken Sliders take things up a notch with their bold flavors and vibrant textures. Let’s dive into why these mini sandwiches deserve a spot on your table.
Table of Contents
Why You Should Try These Chicken Sliders
It’s super simple and quick: You can do most of the work ahead of time, including cooking the chicken, shredding it, and making the slaw. You can also use rotisserie chicken, which makes it even quicker.
Unique Flavors: The soy-lime sauce offers a balance of savory, tangy, and sweet notes, while the slaw adds a refreshing crunch.
Game Day Ready: These sliders are the ultimate finger food, easy to grab and devour without utensils.
They’re very versatile. You can serve these chicken sliders with spicy mayo (a mixture of mayo and sriracha) or leave out the Asian sauce and use teriyaki sauce instead to have chicken teriyaki sliders.
Ingredients
For the Shredded Chicken
Whole chicken breast: A lean protein base that becomes tender and flavorful when shredded.
Soy sauce: The foundation of the savory umami flavor; use low-sodium if preferred.
Cornstarch: Thickens the sauce to coat the chicken evenly.
brown sugar: Adds sweetness to complement the soy sauce.
Lime Juice: Fresh, tangy citrus balances the savory flavors. It’s best to use freshly squeezed lemon juice.
Garlic powder: Enhances the sauce with a warm, aromatic flavor.
Sambal oelek (optional): For a hint of spicy heat; adjust to taste.
Cabbage: Use a combination of white and red cabbage.
Shredded carrots: Natural sweetness and crunch.
English cucumber, julienned: Refreshing and light, perfect for balance.
Rice vinegar: Adds tanginess to the slaw.
Honey: A natural sweetener that balances the acidity.
Slider buns: Soft and slightly sweet, ideal for holding all the delicious layers together.
Step-by-Step Instructions
Step 1: Prepare the chicken
Start with the chicken breast and bake it in the oven for 25 minutes at 400ºF. You can also use rotisserie chicken and shred it to make chicken sliders. Once the chicken is cooked and cool, shred the chicken using two forks and then return it to the pan.
Step 2: Prepare the sauce
Make the sauce by mixing the soy sauce, water, corn-starch, brown sugar, lime, garlic powder, and Sambal oelek in a small bowl. It’s going to be watery, but don’t worry. You are going to cook the chicken in this sauce for a few minutes.
Step 3: Mix and assemble
Pour the sauce over the shredded chicken in the pan. Cook with the sauce for some minutes until the sauce is thickened.
Make the slaw by mixing shredded carrots, cucumbers, and red cabbage and mixing them with rice vinegar, honey, and salt. Assemble the sliders and serve.
Notes and Tips
- If making these chicken sliders for a crowd, place the cooked or rotisserie chicken without bones in a stand mixer with a flat paddle attachment and turn on medium to shred the chicken much faster.
- You can use store-bought slaw for this Asian sliders recipe. If you don’t have rice vinegar at hand, use white vinegar. As white vinegar has a stronger flavor, use less and more water to make the dressing.
- Add a tablespoon or two of toasted sesame to the sauce. It will complement the soy sauce and garlic flavors, adding depth and richness.
- Assemble the sliders just before serving to prevent the slaw from softening the buns.
Storage
Chicken Filling: Store the shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave before assembling the sliders.
Slaw: Keep the slaw fresh by storing it in a separate container in the refrigerator for up to 2 days. Toss it again before serving.
Assembling Later: For the freshest sliders, store the components separately and assemble them just before serving to prevent sogginess.
Frequently Asked Questions
Yes! Prepare the chicken and slaw separately and store them in airtight containers in the refrigerator for up to 3 days. Assemble the sliders just before serving.
Place cooked chicken in a stand mixer with the flat paddle attachment and mix on low speed until shredded.
Chicken thighs are a fantastic alternative to chicken breasts for this recipe. They’re naturally juicier and more flavorful, which works wonderfully in these sliders. Simply follow the same cooking instructions, adjusting the time slightly as thighs may cook a bit faster depending on their size.
More Recipes to try
Asian Chicken Sliders Recipe
Ingredients
Shredded Chicken:
- 2 Chicken Breasts
- 1 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Asian Sauce:
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 2 tbsp Corn Starch
- 2 tbsp Brown Sugar
- 1 Lime, Juice of
- 1/2 tsp Garlic Powder
- 1 tsp Sambal Oelek , Optional
Rainbow Slaw:
Instructions
- Turn on the oven to 400. Line a baking sheet with aluminum foil and coat with non stick spray.
- Brush olive oil on both sides of the chicken breasts and sprinkle salt and pepper on both sides.
- Once the oven is hot, bake the chicken breasts in the oven for 25 minutes until they’re fully cooked.
- Once the chicken breasts are cool enough to touch, shred them using two forks and transfer them to a large pan.
- Mix all the sauce ingredients and pour it over the shredded chicken. Place the pan over medium heat and stir occasionally until the sauce is a bit thickened and the chicken is flavored.
- To make the slaw, mix white and purple cabbage, carrots and cucumber is a large bowl and set aside.
- Mix water, rice vinegar, honey and salt in a small bowl and pour it on the slaw, mix it gently.
- Open up Pepperidge Farm Slider Buns and place some chicken on each bottom part, top with slaw and then put the top part of the bun.
Notes
- You can shred a rotisserie chicken for this chicken slider recipe instead of cooking chicken breasts.
- If making these chicken sliders for a crowd, place the cooked or rotisserie chicken without bones in a stand mixer with flat paddle attachment and turn on medium to shred the chicken much faster.
- You can use store bought slaw for this Asian sliders recipe. If you don’t have rice vinegar at hand, use white vinegar. As white vinegar has a stronger flavor, use less white vinegar and more water to make the dressing.
- Store the remaining chicken and slaw in separate containers and refrigerate for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much rotisserie chicken would you recommend for this recipe?
two chicken breasts would be enough 🙂
Rotisserie chicken is already cut up and shredded. How much in terms of cups or lbs.?
I always get Asian Chicken Salads when we go out to eat, but I wasn’t really feeling the greens 😉 and these sliders hit the spot! Great flavor and easy to make!