Sweet and Sour BBQ Chicken Sliders with Pickled Chi

Name: Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons hoisin sauce; 2 tablespoons honey; 2 tablespoons soy sauce; 1 teaspoon Chinese five-spice powder; 1/2 teaspoon crushed red pepper; 1/2 teaspoon toasted sesame oil; 2 pounds boneless, skinless chicken thighs; 1 cup rice vinegar; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1/2 cup shredded carrots; 1/2 teaspoon crushed red pepper flakes; 1/2 small head Chinese or napa cabbage, washed and thinly sliced (about 4 cups); 1/4 cup dried mustard powder; 1/4 cup boiling water; 2 tablespoons honey; 1 tablespoon vegetable oil; 1 teaspoon toasted sesame oil; 1/2 teaspoon kosher salt; Vegetable oil, for brushing grill; 2 tablespoons toasted sesame seeds; Unsalted butter, for rolls; 12 to 16 slider rolls, preferably King's Hawaiian

Servings: persons

2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon crushed red pepper
1/2 teaspoon toasted sesame oil
2 pounds boneless, skinless chicken thighs
1 cup rice vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup shredded carrots
1/2 teaspoon crushed red pepper flakes
1/2 small head Chinese or napa cabbage, washed and thinly sliced (about 4 cups)
1/4 cup dried mustard powder
1/4 cup boiling water
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
Vegetable oil, for brushing grill
2 tablespoons toasted sesame seeds
Unsalted butter, for rolls
12 to 16 slider rolls, preferably King's Hawaiian

1
For the chicken: Mix together the hoisin, honey, soy, five-spice powder, crushed red pepper and sesame oil in a bowl.
2
Pour half of marinade over the chicken in a plastic bag and marinate for 3 to 4 hours in the refrigerator, turning once halfway through.
3
Reserve the remaining marinade.
4
For the pickled cabbage: Bring 1/2 cup water, the vinegar, sugar and salt to a boil until the sugar and salt are dissolved.
5
Remove from the heat and add the carrots, crushed red pepper and cabbage.
6
Stir to combine and let sit for at least 30 minutes.
7
Pour into a bowl and let cool completely.
8
For the mustard: Whisk together the mustard powder, water, honey, oils and salt in a bowl until smooth.
9
For cooking and assembly: Heat a gas or charcoal grill to medium heat.
10
Coat the grill with vegetable oil.
11
Grill the chicken thighs until no longer pink in the middle and the internal temperature is 165 degrees F, 8 to 10 minutes per side.
12
Let rest for 5 minutes, and then chop, toss with the marinade and coat in the sesame seeds.
13
Butter and grill the buns on both sides until golden brown, 1 to 2 minutes.
14
Place ample quantities of glistening chicken on the bottom buns, then a drained handful of pickled cabbage and carrots, and top with hot mustard.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons hoisin sauce, 2 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon Chinese five-spice powder, and more.

Yes, Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions