Lemongrass Chicken Sliders

Lemongrass Chicken Sliders With Chinese Slaw

These lemongrass chicken sliders with Chinese slaw make for a fabulous weekend meal. They’re perfect to snack on, or you can even serve them as an appetizer at your next party. The flavor combination is incredibly addicting, so give it a try for yourself!

Ingredients:

For the lemongrass chicken:

  • 2 lbs. Boneless, skinless chicken thighs
  • ½ cup Oil & Vinegar’s Lemongrass dressing
  • ¼ cup Oil & Vinegar’s Wok oil
  • 1/8 cup Oil & Vinegar’s IGP Balsamic vinegar
  • 2 tbsp. soy sauce
  • 1 tsp. Chinese five-spice powder
  • ½ tsp. (or more, based on taste) crushed red pepper
  • 2 tbsp. toasted sesame seeds

For the Chinese slaw:

  • ½ cup Oil & Vinegar’s red wine vinegar
  • 1 tbsp. sugar
  • 1 ½ tsp. kosher salt
  • ½ cup shredded carrots
  • ½ tsp. crushed red pepper flakes
  • 4 cups Chinese or Napa cabbage washed and thinly sliced
  • Slider rolls

Directions for Chicken:

  1. Place the chicken in a plastic bag.
  2. Mix together all the remaining ingredients for the chicken. 
  3. Pour half the marinade mixture over the chicken and refrigerate for 4-6 hours turning over once halfway through.
  4. Reserve the remaining marinade.
  5. Heat a gas grill to medium heat.
  6. Coat the grill with vegetable oil.
  7. Grill the chicken until fully cooked (about 7-10 minutes on each side).
  8. Remove from the grill, and let rest for 5 minutes.
  9. Then, chop the chicken, toss with the remaining marinade and coat in the toasted sesame seeds.

Directions for Chinese Slaw:

  1. Combine the red wine vinegar, sugar, salt and ¼ cup of water together.
  2. Bring to a boil stirring to dissolve the salt and sugar.
  3. Remove from the heat and add the carrots, crushed red pepper and cabbage.
  4. Stir to combine and let sit for 30 minutes.
  5. Pour into a bowl and refrigerate.

To Assemble:

  1. Butter and grill the buns on both sides till golden brown (1-2 minutes).
  2. Pile the bottom half of the bun with chicken. 
  3. Take an ample amount of the slaw (draining the juices) and place on top of the chicken.
  4. Top with the other half of the bun.

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