SPICY KOREAN BBQ CHICKEN SLIDERS

A perfect summer recipe for spicy Korean BBQ chicken sliders with the tasty combination of Asian slaw and Sum Yum Kimchi. 

MAKES 8-10 Sliders
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS
1 kg boneless, skinless chicken thighs
4 garlic cloves, minced
1 teaspoon minced ginger
½ cup Gochujang paste (Korean hot pepper paste)
⅓ cup rice syrup (or ¼ cup sugar)
1 tablespoon sesame oil
Living Goodness Sum Yum Kimchi

INGREDIENTS FOR ASIAN SLAW
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
½ cup shredded carrots
½ medium red onion, chopped
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 garlic clove, minced
1 tablespoon rice syrup
¼ cup soy or tamari sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
Sesame seeds

METHOD
• Combine garlic, ginger, hot pepper paste, rice syrup, sesame oil in a bowl and mix it well with a spoon. Coat the chicken thighs with sauce and mix well by hand. Refrigerate for 10 to 30 minutes.
• Grill or BBQ the chicken on medium heat for 30 minutes, or until well cooked. Keep flipping the chicken over with your tongs so they don’t burn on the grill. Brush on any remaining hot sauce after the first turn over.

METHOD FOR ASIAN SLAW
• Combine the vegetable oil, ginger, garlic, rice syrup, soy sauce, sesame oil, rice wine vinegar, and sesame seeds into a jar with a tight fitting lid and shake until well combined. 
• Pour the dressing over vegetables and toss until well coated. 

TO SERVE
• Open slider buns and toast. 
• Place Asian slaw and chicken on bottom half of each bun. 
• Sprinkle with sesame seeds.  
• Add a dollop of Sum Yum Kimchi. 
• Cover with top half of bun.