Ingredients:

  • 2 lbs (900 g) shredded cooked chicken (rotisserie preferred)
  • 2 tbsp (30 g) unsalted butter
  • 4 cloves (20 g) finely minced garlic
  • 1 tbsp (15 g) finely grated fresh ginger
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) honey or maple syrup
  • 1/4 cup (50 g) packed brown sugar
  • 2–4 tbsp (30–60 ml) Sriracha sauce (adjust to taste)
  • 2 tbsp (30 ml) unseasoned rice vinegar
  • 1/4 cup (60 ml) water or chicken stock
  • 1/4 head (approx. 150 g) shredded white cabbage
  • 1 medium (approx. 75 g) grated carrot
  • 3 stalks thinly sliced spring onions (scallions)
  • 1/4 cup (60 ml) full-fat mayonnaise
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tbsp (15 ml) rice vinegar (for slaw dressing)
  • Salt and freshly ground black pepper, to taste
  • 12 brioche slider buns, pre-sliced
  • 1 tbsp (15 g) melted butter (for brushing buns)
  • 1 tsp (5 g) toasted sesame seeds (for garnish)

Instructions:

  1. Prepare the Slaw: In a large bowl, mix the shredded cabbage, grated carrot, and sliced spring onions.
  2. Make Dressing: In a separate small bowl, whisk together the mayonnaise, sesame oil, rice vinegar, salt, and pepper until smooth. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
  3. Chill Slaw (Recommended): Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Sauté Aromatics: Melt the 2 tbsp of butter in a large skillet over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant (do not brown).
  5. Whisk Glaze Base: Add the soy sauce, honey, brown sugar, sriracha, rice vinegar, and water/stock to the pan. Whisk well to dissolve the sugar.
  6. Reduce Glaze: Bring the mixture to a simmer and reduce the heat to medium-low. Allow the glaze to simmer gently for 8–12 minutes, stirring occasionally, until it has visibly thickened and coats the back of a spoon (it should resemble a thick syrup).
  7. Toss Chicken: Add the shredded cooked chicken to the thick glaze. Toss thoroughly until every piece of chicken is completely coated and piping hot. Remove from heat immediately.
  8. Toast Buns: Brush the inside cut sides of the slider buns lightly with melted butter. Toast them in a clean, dry frying pan or under the grill for 1–2 minutes until golden brown and warm.
  9. Assemble and Serve: Place a generous portion of the sticky glazed chicken mixture onto the bottom half of each toasted bun. Add a small mound of the chilled sesame slaw on top of the chicken, place the bun tops on, and sprinkle with toasted sesame seeds for garnish. Serve immediately.