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 mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American, Asian
Servings: 12 sliders
Calories: 151kcal
Shredded Chicken:
- 1 Whole Chicken Breast
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Asian Sauce:
- ¼ cup Soy Sauce
- ¼ cup Water
- 2 tablespoon Corn Starch
- 2 tablespoon Brown Sugar
- 1 Lime
- ½ teaspoon Garlic Powder
- 1 teaspoon Sambal Oelek Optional
Rainbow Slaw:
- 2 cups Shredded White Cabbage
- 1 cup Shredded Purple Cabbage
- 1 cup Shredded Carrots
- ½ English Cucumber Julienned
- ½ cup water
- ⅓ cup Rice Vinegar
- 2 tablespoon Honey
- 1 tsp Salt
- 1 package Pepperidge Farm Slider Buns
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 Asian 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.
Serve immediately.
- 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.
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