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These kimchi chicken sliders combine fluffy Hawaiian rolls, juicy chicken, tender kimchi and kale, and crunchy quick pickles. #kimchi #chicken #sliders #hawaiianrolls

Kimchi Chicken Sliders on Hawaiian Rolls

These kimchi chicken sliders on Hawaiian rolls pair spicy, saucy chicken with plenty of pickled and sauteed veggies.
Course Appetizer, Dinner, Lunch
Cuisine American, Asian, Fusion, Korean
Keyword chicken, egg-free, gohujang, hawaiian bread, kale, kimchi, mayonnaise, nut-free, pickles, sliders, spicy
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 sliders
Calories 297 kcal

Ingredients

Chicken

  • 2 tablespoons gochujang
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 2" knob ginger sliced into 1/4" coins
  • 5 cloves garlic peeled and lightly smashed
  • 1/2 cup water
  • 1 1/2 pounds boneless, skinless chicken thighs (about 6 small thighs)

Quick Pickles

  • 1/2 medium daikon peeled and julienned
  • 1 medium hothouse cucumber julienned
  • 2 tablespoons granulated sugar
  • 1/4 cup rice wine vinegar
  • 1/4 teaspoon kosher salt

Sauteed Kimchi and Kale

  • 1/2 cup cabbage kimchi chopped
  • 4 ounces kale leaves thick ribs and stems removed, chopped (5 cups chopped)
  • 1/2 teaspoon soy sauce

Assembly

  • 12 Hawaiian rolls
  • mayonnaise

Instructions

Chicken

  1. In a small bowl, whisk together everything but the chicken until combined. Whisk in the cup water.

  2. In a large pot, heat some oil over medium-high heat. Working in batches, pan-fry the chicken and set aside on a plate.
  3. Add the gochujang mixture to the pot and use it to deglaze the pot. Bring to a boil, then simmer until reduced slightly.
  4. Use two forks (or your hands) to shred the chicken. Add the chicken back into the sauce, and mix until combined.

Quick Pickles

  1. Combine everything in a medium bowl, and let sit for 15-30 minutes, or until the vegetables are pickled to your taste.

Sauteed Kimchi and Kale

  1. In a large skillet, warm some oil over medium-high heat. Add the kimchi and stir-fry for about 30 seconds, until hot and fragrant. Add the kale and soy sauce. Saute until the kale is wilted and tender.

Assembly

  1. Split the Hawaiian rolls cross-wise, and spritz or brush them with some oil. Toast until golden brown.

  2. Spread mayo on the bottom bun and top with the chicken, followed by the sauteed kimchi and kale, the quick pickles and the top bun. Serve immediately.

Recipe Notes

Adapted from Anjali Prasertong via The Kitchn.