Korean-Style Crispy Chicken Sliders with Gochujang Slaw bring together bold flavors, exciting textures, and a modern twist on classic sliders. These sliders are built around ultra-crispy fried chicken coated in a light, crunchy crust, then layered with a vibrant, spicy-sweet gochujang slaw that adds freshness and balance to every bite. Soft slider buns hold everything together, making them easy to eat while still delivering big, satisfying flavor.
This recipe is inspired by Korean fried chicken, known for its crisp exterior and juicy interior, but adapted for home cooks who want something special without complicated steps. Whether you are planning a casual weekend meal, hosting friends, or looking for a standout recipe for your blog or recipe collection, these sliders deliver both visual appeal and incredible taste.
In this detailed guide, you will learn exactly how to make Korean-Style Crispy Chicken Sliders with Gochujang Slaw from start to finish. We will cover ingredient choices, preparation techniques, tips for maximum crunch, variations, and serving ideas so you can confidently recreate this recipe and make it your own.
What Makes Korean-Style Crispy Chicken Sliders Special
Korean-style fried chicken stands apart because of its texture and balance. Instead of a heavy batter, it uses a lighter coating that fries up incredibly crisp. When paired with a sauce or slaw that combines sweetness, spice, and acidity, the result is food that feels indulgent but not overwhelming.
In these sliders, the gochujang slaw replaces traditional creamy sauces. Gochujang, a fermented Korean chili paste, brings deep savory heat with a hint of sweetness. When mixed with fresh vegetables and a light dressing, it creates a crisp, refreshing contrast to the fried chicken.
These sliders are not just about spice. They are about balance. Crunchy chicken, soft buns, crisp vegetables, and a sauce that ties everything together. That balance is what makes Korean-Style Crispy Chicken Sliders with Gochujang Slaw so satisfying.
Flavor Profile and Texture Breakdown
Understanding how the flavors work together will help you appreciate why this recipe is structured the way it is.
The Chicken
The chicken is seasoned but not overly spiced. This allows the coating to stay crisp and lets the slaw shine without competition. Marinating the chicken ensures it stays juicy even after frying.
The Crispy Coating
A mix of flour and cornstarch creates a light, crackly crust that stays crunchy longer than standard breading. This is especially important for sliders, which are often assembled and served all at once.
The Gochujang Slaw
The slaw provides heat, tang, and freshness. Gochujang adds depth, honey balances the spice, and vinegar brightens everything up. Crunchy cabbage and carrots add texture and color.
The Buns
Soft slider buns are essential. They absorb just enough sauce without becoming soggy and allow the fillings to shine.
Ingredients for Korean-Style Crispy Chicken Sliders with Gochujang Slaw
All ingredients listed below are halal-friendly.
For the Crispy Chicken
500 g boneless chicken thighs or chicken breast, cut into slider-sized pieces
1 cup buttermilk
1 tsp salt
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp ginger powder
For the Crispy Coating
1.5 cup all-purpose flour
0.5 cup cornstarch
1 tsp paprika
1 tsp onion powder
0.5 tsp white pepper
1 tsp salt
For the Gochujang Slaw
2 cups finely shredded cabbage
0.5 cup grated carrot
2 tbsp gochujang
1 tbsp honey
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tbsp neutral oil
0.5 tsp garlic paste
0.5 tsp toasted sesame seeds
For Assembling the Sliders
8 slider buns
Fresh cucumber slices (optional)
Vegetable or sunflower oil for frying
Step-by-Step Instructions
Marinating the Chicken
Place the chicken pieces in a large bowl. Add buttermilk, salt, black pepper, garlic powder, and ginger powder. Mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes. This step helps tenderize the meat and ensures juicy chicken after frying.
If time allows, marinating for up to 4 hours will enhance the flavor even more.
Preparing the Crispy Coating
In a wide bowl, combine flour, cornstarch, paprika, onion powder, white pepper, and salt. Mix thoroughly so the seasoning is evenly distributed throughout the flour. This ensures consistent flavor in every bite.
Coating the Chicken
Remove the chicken from the marinade and allow excess liquid to drip off. Dredge each piece in the flour mixture, pressing lightly so the coating sticks well. Place coated chicken on a tray and let it rest for 5 minutes. This resting step helps the coating adhere during frying.
Frying the Chicken
Heat oil in a deep pan or heavy-bottomed pot to 175°C. Fry the chicken in small batches to avoid lowering the oil temperature. Cook for 4 to 5 minutes per side, or until the chicken is golden brown and cooked through.
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
Making the Gochujang Slaw
In a large bowl, combine shredded cabbage and grated carrot. In a separate small bowl, whisk together gochujang, honey, vinegar, sesame oil, neutral oil, garlic paste, and sesame seeds.
Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust sweetness or acidity if needed. The slaw should be bold but balanced, not overpowering.
Assembling the Sliders
Slice the slider buns and lightly toast them if desired. Place a piece of crispy chicken on the bottom bun. Top with a generous spoonful of gochujang slaw and a few cucumber slices if using. Cover with the top bun and gently press.
Serve immediately while the chicken is hot and crisp.
Tips for Perfect Korean-Style Crispy Chicken Sliders
Keep the Oil Temperature Stable
Using a thermometer is highly recommended. Consistent oil temperature ensures even cooking and prevents greasy chicken.
Do Not Overdress the Slaw
The slaw should coat the vegetables lightly, not drown them. Too much dressing can make the sliders messy and overpower the chicken.
Assemble Just Before Serving
For the best texture, assemble the sliders right before serving. This keeps the buns soft and the chicken crisp.
Variations You Can Try
Extra Spicy Version
Add chili flakes or a small amount of gochugaru to the slaw dressing for extra heat.
Air Fryer Method
Spray coated chicken generously with oil and air fry at 190°C for 15–18 minutes, flipping halfway. The texture will be slightly lighter but still crisp.
Sweet and Savory Twist
Add thin apple slices to the slaw for extra crunch and natural sweetness.
Lettuce Wrap Sliders
Skip the buns and serve the crispy chicken and slaw in large lettuce leaves for a lighter option.
Serving Suggestions
Korean-Style Crispy Chicken Sliders with Gochujang Slaw pair beautifully with simple sides like baked fries, roasted potatoes, or a light cucumber salad. They also work well as part of a larger spread alongside rice dishes or grilled vegetables.
These sliders are ideal for parties, game nights, and casual gatherings where handheld food is appreciated.
Storage and Make-Ahead Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to two days. Reheat in an oven or air fryer to restore crispiness. The slaw dressing can be made a day in advance, but mix it with the vegetables just before serving for best texture.
Conclusion
Korean-Style Crispy Chicken Sliders with Gochujang Slaw are a bold, modern twist on classic sliders. They offer crunch, heat, freshness, and comfort all in one bite. This recipe is perfect for home cooks who want something exciting yet approachable, and for content creators looking to publish something that truly stands out.
Once you try these sliders, they are likely to become a regular feature on your menu, with endless opportunities for customization and creativity.
Korean-Style Crispy Chicken Sliders with Gochujang Slaw
Korean-Style Crispy Chicken Sliders with Gochujang Slaw feature ultra-crunchy fried chicken layered with a bold, spicy-sweet cabbage slaw and served on soft slider buns. This flavorful, crowd-pleasing recipe blends Korean-inspired heat with classic comfort food, making it perfect for parties, casual dinners, or special gatherings.
Ingredients
For the Crispy Chicken
For the Crispy Coating
For the Gochujang Slaw
For Assembling the Sliders
Instructions
Marinate the Chicken
- Place the chicken pieces in a large bowl. Add buttermilk, salt, black pepper, garlic powder, and ginger powder. Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes to tenderize the chicken and enhance flavor.
Prepare the Crispy Coating
- In a wide bowl, combine all-purpose flour, cornstarch, paprika, onion powder, white pepper, and salt. Mix thoroughly so the seasoning is evenly distributed throughout the coating.
Coat the Chicken
- Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thick, even coating. Place the coated chicken on a tray and rest for 5 minutes to help the coating adhere during frying.
Fry the Chicken
- Heat oil in a deep pan or heavy-bottomed pot to 175°C. Fry the chicken in small batches for 4–5 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Prepare the Gochujang Slaw
- In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together gochujang, honey, vinegar, sesame oil, neutral oil, garlic paste, and sesame seeds. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust sweetness or acidity if needed.
Assemble the Sliders
- Lightly toast the slider buns if desired. Place one piece of crispy chicken on the bottom bun. Top with a generous spoonful of gochujang slaw and a few cucumber slices if using. Cover with the top bun and gently press before serving.
Note
Chicken thighs provide juicier results, but chicken breast works well if not overcooked.
For a lighter option, the chicken can be air fried at 190°C for 15–18 minutes, flipping halfway and spraying with oil.
The slaw dressing can be prepared a day ahead, but mix with vegetables just before serving for best texture.
Adjust the amount of gochujang for milder or spicier sliders.
