Asian Chicken Sliders (02.07.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 2 tablespoons canola oil
  • 1 lb. ground chicken
  • 1/4 medium red onion, finely chopped
  • 1 celery stalk, diced
  • 2 teaspoons Asian chile sauce, any brand
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup hoisin sauce
  • 1 cucumber, thinly sliced
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • 12 dinner rolls, split
  • 1/4 cup cilantro, torn
  • Kosher Salt and Freshly Ground Pepper, to taste


In a large, deep skillet, heat the canola oil until shimmering. Combine the ground chicken with the next 6 ingredients through hoisin sauce. Add salt and pepper, to taste.

Form small “slider size” patties. Cook for 3-4 minutes on each side or until chicken is cooked all the way through.

In a bowl, combine the cucumber with the vinegar and sugar. Let marinate for at least an hour in refrigerator for best flavor. Place sliders on rolls. Top with cucumber slices and cilantro. Serve immediately.

1 Comment

  • Amanda Garcia

    I made these for dinner and followed the recipe just as listed. 1 cup of hoisin sauce is to much for 1 even 2 pounds of the chicken. They tasted good but. They didn’t stay together when I cooked them :( Will definitely be trying these again

Comments are closed.