Korean Fire Chicken Sliders
These sweet, spicy, and cheesy Korean Fire Chicken Sliders are such a fun way to make sliders for a party! They're full of flavor and have a nice crunch from the cucumber salad.
Servings: 12 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
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.
- 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
Calories: 247kcal | Carbohydrates: 26g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 697mg | Potassium: 108mg | Fiber: 2g | Sugar: 10g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg