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These sweet, spicy, and cheesy Korean Fire Chicken Sliders are amazing! The chicken is cooked in a delicious gochujang sauce, topped with melted mozzarella cheese, and placed inside a sweet Hawaiian roll. They’re going to be a huge hit at your next game day or gathering with friends and family!
Watch the Korean Fire Chicken Sliders Recipe Video Below!
Table of Contents
Korean Fire Chicken Sliders Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- Slider buns – I love using Hawaiian sweet rolls to make sliders, as they’re the perfect size and so easy to use. However, you can also use regular rolls or bread.
- neutral oil – my go to neutral oil is avocado oil but you can also use canola or vegetable oil. Do not use sesame or olive oil!
- Chicken thigh or breast – I used boneless skinless chicken thighs in this recipe because I prefer dark meat. You can use either dark meat or skinless chicken breast – it is up to you!
- Korean hot pepper flakes – gochugaru (Korean chili flake) – Gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, used in other dishes lik Korean Cucumber Salad or Spicy Pork Bulgogi.
- Gochujang – this is a spicy and sweet Korean red pepper paste, with a strong flavor profile and a hint of umami. With Korean cuisine becoming more popular, I’ve seen it at almost any grocery store in my area (Los Angeles). I use it in dishes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, Spicy Gochujang Noodles, Korean Fried Cauliflower, Korean Fried Chicken and more!
- mozzarella cheese – Korean fusion usually uses mozzarella cheese, as it’s milder and pairs well with the sweet and spicy flavors of gochujang and honey. If you prefer a different cheese, feel free to adjust to your preference!
Korean Fire Chicken Sliders are topped with a light and refreshing cucumber salad to balance out the heat from the chicken. Asian cucumber salads are my favorite and they’re some of my most popular recipes on my site, like Chinese Smashed Cucumber Salad, Korean Cucumber Salad, and Din Tai Fung Cucumber Salad!
Korean Fire Chicken Sliders: Step-By-Step Recipe Instructions
1. Marinate the Chicken
Cut the chicken thigh into 1” pieces and place in a small bowl with Korean red pepper flakes, gochujang, soy sauce, white pepper, sesame oil, honey, garlic, and ginger. Mix well to incorporate and set aside to marinate for at least 15 minutes.
2. Make the Cucumber Salad
Slice the cucumbers with mandolin to a ¼ inch thickness and place in a small bowl. Season with salt and let rest for 15 minutes. This is to draw out some of the excess liquid so the cucumber salad does not get soggy (cucumbers have high water content).
Once it’s been 15 minutes, you should see liquid in the bowl. Drain the excess water. I usually push the cucumbers to one side of the bowl and pour the liquid into the sink.
Note: If you are worried about the salt level, you can rinse the cucumbers with water, squeezing them out and patting dry with a paper towel before seasoning the cucumber salad.
Season the cucumbers with soy sauce, rice vinegar, sugar, sesame seeds, and sesame oil. Set aside.
3. Cook the Chicken
Cut slider buns in half and toast in oven for 5-6 minutes at 350F.
Heat a nonstick skillet with 2 tablespoons of neutral oil over medium high heat. Take the marinated chicken and add it to the pan. Cook for 2 minutes to get a little bit of char to the chicken before lowering the heat to medium and covering. Cook the chicken for 10 minutes or until it is cooked through.
Make sure to check on the chicken and stir it so the chicken does not burn. Depending on your stove, you may need to adjust the heat to lower.
4. Assemble the Korean Fire Chicken Sliders
Once the chicken has been cooked, turn the heat off – you are ready to assemble your Korean Fire Chicken Sliders!
On the bottom half of the toasted slider buns, spoon the chicken in even layer. Top with mozzarella cheese.
Use either a cooking torch or your oven to broil the cheese until it melts and browns slightly. Top the melted cheese and chicken with cucumber salad before placing the top bun on top. Serve immediately and enjoy your Korean Fire Chicken Sliders!
What Should I Serve with Korean Fire Chicken Sliders?
I love serving Korean Fire Chicken Sliders with a light side, like Korean banchan – try a light Korean Bean Sprout Salad, a simple Korean Broccoli Salad or Korean Spinach Side Dish, or the popular Korean Stir-Fried Fish Cakes!
PRO TIPS
Expert Tips
- Do not skip seasoning the cucumbers with salt and letting them rest for 15 minutes. This is to draw out some of the excess liquid so the cucumber salad does not get soggy (cucumbers have high water content). If you are worried about the salt level, you can rinse the cucumbers with water, squeezing them out and patting dry with a paper towel before seasoning the cucumber salad.
- When cooking the Korean Fire Chicken, make sure to check on it and stir occasionally so the chicken does not burn. Depending on your stove, you may need to adjust the heat to lower.
Storage, Reheating, and Make Ahead Tips
Korean Fire Chicken:
- Store any uncooked marinated chicken in an airtight container in the refrigerator for up to 3-4 days. Once ready to cook, follow the instructions in step #4.
- Store any cooked Korean Fire Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until the chicken is warmed through.
Assembled Korean Fire Chicken Sliders
- Store any assembled leftover Korean Fire Chicken Sliders in an airtight container or wrapped tightly with saran wrap/aluminum foil in the refrigerator for up to 3 days.
- Reheat by placing in a 350F oven for 5-8 minutes until the chicken is warmed through.
- I do not recommend assembling these ahead of time and store in the refrigerator. These are best served immediately after cooking and consumed fresh. If needed, marinate the chicken and then resume step #4 once you are ready to cook and serve the sliders.
If you tried this Korean Fire Chicken Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Fire Chicken Sliders
Ingredients
- 12 Slider Buns, I used Hawaiian sweet rolls
- 2 tbsp neutral oil
- 1.5 lb Chicken thigh or breast
- ¼ cup Korean hot pepper flakes
- 2 tbsp Gochujang
- ½ tsp white pepper
- 1 tablespoon soy sauce
- 2 tsp sesame oil
- ¼ cup honey
- 6 cloves garlic
- 1 inch piece ginger
- 1 lb mozzarella cheese
Cucumber Salad
- 1 lb cucumbers, sliced
- ½ tbsp kosher salt
- 1 tbsp light soy sauce
- 2 tbsp rice vinegar
- ½ tbsp sugar
- ½ tbsp sesame seeds
- 1 tsp sesame oil
Instructions
- Cut chicken thigh into 1” pieces and marinate with Korean red pepper flakes, gochujang, soy sauce, white pepper, sesame oil, honey, garlic, ginger. Marinate for 15 minutes.
- Slice the cucumbers with mandolin to a ¼ inch thickness and season with salt. Let rest for 15 minutes then drain the excess water. Season with soy sauce, rice vinegar, sugar, sesame seeds, and sesame oil.
- Cut slider buns in half and toast in oven for 5-6 minutes at 350F.
- Heat a nonstick skillet with 2 tablespoons of neutral oil over medium high heat. Cook the marinated chicken for 2 minutes, then turn the heat to medium and cover for 10 minutes or until cooked through, mixing occasionally so the chicken does not burn (adjust the heat if necessary).
- Place chicken on bottom half of slider buns and top with mozzarella cheese. Use a torch or oven to broil the cheese. Top with cucumber salad and the top bun and enjoy!
Notes
- Do not skip seasoning the cucumbers with salt and letting them rest for 15 minutes. This is to draw out some of the excess liquid so the cucumber salad does not get soggy (cucumbers have high water content). If you are worried about the salt level, you can rinse the cucumbers with water, squeezing them out and patting dry with a paper towel before seasoning the cucumber salad.
- When cooking the Korean Fire Chicken, make sure to check on it and stir occasionally so the chicken does not burn. Depending on your stove, you may need to adjust the heat to lower.
- Store any uncooked marinated chicken in an airtight container in the refrigerator for up to 3-4 days. Once ready to cook, follow the instructions in step #4.
- Store any cooked Korean Fire Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until the chicken is warmed through.
- Store any assembled leftover Korean Fire Chicken Sliders in an airtight container or wrapped tightly with saran wrap/aluminum foil in the refrigerator for up to 3 days.
- Reheat by placing in a 350F oven for 5-8 minutes until the chicken is warmed through.
- I do not recommend assembling these ahead of time and store in the refrigerator. These are best served immediately after cooking and consumed fresh. If needed, marinate the chicken and then resume step #4 once you are ready to cook and serve the sliders.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
