Korean Fried Chicken Sliders
Korean Fried Chicken Sliders
Ingredients
For the Chicken
- 1 pound chicken thighs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 4 eggs, beaten
For the Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 2 teaspoons sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon butter
For Assembly
- 3 cups vegetable oil, for frying, or as needed
- 8 slider buns
- 1/4 cup mayonnaise, or as needed
- 1/2 cucumber, thinly sliced
Instructions
- 1
In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, paprika, ground ginger, and black pepper. Whisk until well combined.
⏱️ 2 min
- 2
In a separate shallow bowl, beat the 4 eggs.
⏱️ 1 min
- 3
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
⏱️ 5 min•🌡️ 350
- 4
Working with one piece at a time, dip each chicken thigh into the beaten eggs, allowing excess to drip off. Then, transfer the chicken to the flour mixture and press it down firmly to ensure it is thoroughly coated on all sides. Repeat with remaining chicken.
⏱️ 8 min
- 5
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying, prepare the sauce. In a medium bowl, combine the low sodium soy sauce, honey, gochujang, rice vinegar, sesame oil, and sesame seeds. Whisk until well combined.
⏱️ 3 min
- 7
Melt the butter in a small saucepan over medium heat. Once melted, pour the prepared sauce mixture into the pan. Bring the sauce to a light bubble and continue to cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened to a syrupy consistency.
⏱️ 5 min
- 8
Once the sauce has thickened, remove it from the heat. Dip each fried chicken piece into the warm sauce, ensuring it is fully coated. Alternatively, you can brush the sauce generously over each piece of chicken.
⏱️ 3 min
- 9
To assemble the sliders, spread a layer of mayonnaise on the bottom half of each slider bun. Place a few cucumber slices on top of the mayonnaise. Then, place a sauce-coated fried chicken piece on top of the cucumber. Finally, place the top half of the bun to complete each slider. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 pound chicken thighs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 4 eggs, beaten
For the Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 2 teaspoons sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon butter
For Assembly
- 3 cups vegetable oil, for frying, or as needed
- 8 slider buns
- 1/4 cup mayonnaise, or as needed
- 1/2 cucumber, thinly sliced
Instructions
- 1
In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, paprika, ground ginger, and black pepper. Whisk until well combined.
⏱️ 2 min - 2
In a separate shallow bowl, beat the 4 eggs.
⏱️ 1 min - 3
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
⏱️ 5 min•🌡️ 350 - 4
Working with one piece at a time, dip each chicken thigh into the beaten eggs, allowing excess to drip off. Then, transfer the chicken to the flour mixture and press it down firmly to ensure it is thoroughly coated on all sides. Repeat with remaining chicken.
⏱️ 8 min - 5
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying, prepare the sauce. In a medium bowl, combine the low sodium soy sauce, honey, gochujang, rice vinegar, sesame oil, and sesame seeds. Whisk until well combined.
⏱️ 3 min - 7
Melt the butter in a small saucepan over medium heat. Once melted, pour the prepared sauce mixture into the pan. Bring the sauce to a light bubble and continue to cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened to a syrupy consistency.
⏱️ 5 min - 8
Once the sauce has thickened, remove it from the heat. Dip each fried chicken piece into the warm sauce, ensuring it is fully coated. Alternatively, you can brush the sauce generously over each piece of chicken.
⏱️ 3 min - 9
To assemble the sliders, spread a layer of mayonnaise on the bottom half of each slider bun. Place a few cucumber slices on top of the mayonnaise. Then, place a sauce-coated fried chicken piece on top of the cucumber. Finally, place the top half of the bun to complete each slider. Serve immediately.
⏱️ 3 min