Asian chicken sliders are a healthy, fun twist on classic sliders, featuring ginger, lemongrass and garlic, finished with a bright bell pepper and pineapple slaw.
Today’s post is sponsored by Litehouse.
These Asian chicken sliders combine light, lean ground chicken with bold aromatics and a sweet-spicy slaw for a lively, balanced bite. They’re ideal for backyard grilling, casual parties, or a quick weeknight meal when you want something a little different. This easy recipe highlights freeze-dried herbs—ginger, garlic and lemongrass—so you can enjoy fresh flavors without needing fresh stalks or roots on hand.
Freeze-dried herbs are a convenient pantry staple. They rehydrate quickly when combined with a wet ingredient, and they deliver consistent flavor. In this recipe, soy sauce helps rehydrate the lemongrass, ginger and garlic while infusing the chicken with savory depth. A touch of sriracha adds heat, and a mix of bell peppers and pineapple creates a fresh, crunchy slaw to top the sliders.
Asian Chicken Sliders Ingredients
- 1 lb ground chicken
- ½ cup red onion, minced
- ½ cup red bell pepper, minced
- 1 serrano chili, minced (adjust to taste)
- 1 tbsp green onions, chopped
- 1 tsp freeze-dried ginger
- 1 tsp freeze-dried garlic
- 1 tsp freeze-dried lemongrass
- ¼ cup soy sauce
- 1 tbsp sriracha
- 1 egg
- ½ cup breadcrumbs
In a large bowl, combine the ground chicken, red onion, red bell pepper, minced serrano and chopped green onions. Sprinkle in the freeze-dried ginger, garlic and lemongrass. Pour the soy sauce over the herbs and chicken to rehydrate and distribute those flavors evenly. Add sriracha, egg and breadcrumbs to bind the mixture. Mix gently but thoroughly to avoid compacting the meat.
Form the mixture into 8 small slider-sized patties. For best results, keep the patties evenly sized so they cook uniformly. Place the patties on a preheated grill over medium heat and cook about 5 minutes per side, or until the internal temperature reaches 165°F (74°C). If you prefer, they can also be cooked in a skillet or broiled in the oven.
Serve the patties on slider buns or Hawaiian rolls. For a light and colorful finish, top each slider with the Bell Pepper Pineapple Slaw below. The slaw’s sweet and tangy notes complement the savory, gingery chicken perfectly.
Bell Pepper Pineapple Slaw Ingredients
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ½ cup diced pineapple
- ¼ cup green onions (white and light green parts), cut into 1-inch sections
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp soy sauce
Combine all slaw ingredients in a large bowl and toss to coat. Adjust the sriracha and sweet chili sauce to balance heat and sweetness to your preference. Spoon a generous portion of the slaw atop each slider right before serving so it stays crisp.
Instructions (Step-by-step)
- Mix ground chicken, red onion, red bell pepper, serrano chili and green onions in a large bowl.
- Add freeze-dried ginger, garlic and lemongrass.
- Pour soy sauce over the herbs and meat to rehydrate the herbs and distribute flavor.
- Stir in sriracha, egg and breadcrumbs; mix until combined.
- Form into 8 slider patties.
- Grill over medium heat about 5 minutes per side, until cooked through.
- Assemble sliders on buns and top with Bell Pepper Pineapple Slaw.
Tips, Variations and Storage
- Make the patties ahead and refrigerate for up to 24 hours, or freeze uncooked patties for up to 3 months—thaw before cooking.
- For extra crispness, toast the slider buns lightly on the grill before assembling.
- Swap ground turkey or a plant-based ground substitute if you prefer an alternative to chicken.
- If you don’t have freeze-dried lemongrass, a small amount of finely grated lemon zest can add brightness, though it won’t replicate the exact flavor.
- Adjust heat by omitting the serrano or reducing sriracha; add a drizzle of mayo or a soy-ginger aioli for creaminess.
Nutrition Facts (per slider)
- Calories: 151 kcal (approx.)
- Carbohydrates: 12 g
- Protein: 13 g
- Fat: 5 g
- Sodium: 752 mg
- Vitamin C: 50.2 mg (about 61% DV)
This Asian chicken slider recipe is an approachable way to bring bright, aromatic flavors to a casual favorite. The combination of freeze-dried herbs, soy and sriracha in the patties with the crunchy, sweet slaw creates a satisfying balance. Perfect for gatherings, easy weeknight dinners, or whenever you want a small, flavorful sandwich with a tropical twist.
