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close up shot of the chicken sliders.
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5 from 12 votes

Asian Chicken Sliders Recipe

These Asian Chicken Sliders are to die for! Shredded chicken mixed with Asian flavors and a delicious slaw, these chicken sliders are perfect for feeding a crowd! 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Asian
Servings: 12 sliders
Author: Shadi HasanzadeNemati

Ingredients

Shredded Chicken:

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:

  • 2 cups Shredded White Cabbage
  • 1 cup Shredded Purple Cabbage
  • 1 cup Shredded Carrots
  • 1/2 English Cucumber Julienned
  • 1/2 cup water
  • 1/3 cup Rice Vinegar
  • 2 tbsp Honey
  • 1 tsp Salt
  • 1 package Pepperidge Farm Slider Buns
US Customary - Metric

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

Calories: 151kcal | Carbohydrates: 24g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 585mg | Potassium: 104mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg