Description
Spicy Crispy Asian Chicken Sliders deliver explosive flavor combinations that dance across delicate mini buns. Crunchy chicken with zesty Asian-inspired sauce creates an irresistible bite-sized meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 boneless chicken thighs, cut in half
Marinating Ingredients:
- 2 tablespoons (30 milliliters) oyster sauce
- 3 tablespoons (45 milliliters) light soy sauce
- 1 teaspoon (5 milliliters) Chinese 5-spice powder
Coating and Seasoning Ingredients:
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1.5 teaspoons (7.5 grams) salt
- 1 teaspoon (5 grams) white pepper
- 2 teaspoons (10 grams) garlic powder
- 2 teaspoons (10 grams) paprika
- 2 teaspoons (10 grams) sugar
Sauce Ingredients:
- 3 tablespoons (45 milliliters) Japanese mayo
- 2 tablespoons (30 milliliters) sweet chili sauce
- 1 tablespoon (15 milliliters) Sriracha
- 1 teaspoon (5 milliliters) sesame oil
Pickled Vegetables:
- 1 carrot, julienned
- 1–2 shallots, sliced
- 2 cups (480 milliliters) hot water
- 1 cup (240 milliliters) rice vinegar
- 6 tablespoons (90 grams) sugar
Additional Ingredients:
- 8 slider buns
- Green onions, julienned
- Gochugaru
- Oil, for
Instructions
- Prepare pickling solution for carrots and shallots by combining hot water, vinegar, and sugar in separate jars. Submerge carrots in one jar and shallots in another, then refrigerate for minimum one hour to develop vibrant, tangy flavors.
- Create marinade for chicken thighs using oyster sauce, soy sauce, and 5-spice powder. Allow chicken to absorb flavors for at least 30 minutes. Meanwhile, craft dredging mixture by combining flour, baking powder, salt, white pepper, garlic powder, paprika, and sugar.
- Establish dredging station with seasoned flour and ice water. Carefully coat chicken in flour, gently shake off excess. Momentarily dip in ice water, ensuring flour coating remains intact. Return chicken to flour for second coating, creating ultra-crispy exterior.
- Heat oil to medium temperature and fry chicken until achieving golden, crunchy exterior. Transfer to cooling rack, allowing excess oil to drain and maintain crispiness.
- Gently toast slider buns in lightly oiled pan, focusing on interior surface until achieving delicate golden hue.
- Whisk together Japanese mayo, sweet chili sauce, Sriracha, and sesame oil to create vibrant bang bang sauce.
- Construct sliders by spreading bang bang sauce on bottom bun. Layer crispy chicken, drizzle additional sauce, distribute pickled carrots and shallots. Garnish with chopped green onions and optional gochugaru for subtle heat. Complete by topping with sauce-spread upper bun.
Notes
- Marinate chicken overnight for deeper flavor infusion, enhancing the umami and tenderizing the meat effectively.
- Maintain oil temperature around 350°F for perfectly crispy chicken that’s golden brown outside and juicy inside without absorbing excess oil.
- Create gluten-free version by substituting all-purpose flour with rice flour or cornstarch, ensuring same crispiness for alternative dietary needs.
- Customize heat levels by adjusting Sr
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 75 mg