Korean-Style Crispy Chicken Sliders with Gochujang Slaw

Prep Time 30 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
Description

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
  • 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 cup shredded green or napa 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
  • 0.5 cup thinly sliced cucumber (optional)
  • Vegetable or sunflower oil for frying
Instructions
    Marinate the Chicken
  1. 1
    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.
    2. Prepare the Crispy Coating
  2. 2
    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.
    3. Coat the Chicken
  3. 3
    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.
    4. Fry the Chicken
  4. 4
    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.
    5. Prepare the Gochujang Slaw
  5. 5
    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.
    6. Assemble the Sliders
  6. 6
    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.

Keywords: Korean chicken sliders, crispy chicken sliders, party food, spicy chicken, trending recipes
Read it online: https://petitepanini.com/recipe/korean-style-crispy-chicken-sliders-with-gochujang-slaw/