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Thai Kai Chicken Sliders

Thai Kai Chicken Sliders

Serves 4 Time: 30 minutes Difficulty: Beginner


  • 3 pounds ground chicken
  • 2 cups carrots, shredded
  • ½ cup green onion, roughly chopped
  • 5 cloves of garlic, minced
  • 1 cup chili garlic sauce
  • 1 ¼ cups red cabbage, shredded
  • ½ cup mayonnaise
  • ¼ cup sweet Thai chili sauce
  • 1 teaspoon granulated garlic
  • ½ cup cilantro, roughly chopped
  • 1 (12-pack) sweet Hawaiian rolls, sliced in half
  • Salt, to taste
  • Olive oil, for the griddle
  • Green leaf lettuce

Special Equipment

  • 4-ounce ice cream scoop


  1. Combine chicken, shredded carrots, green onion, minced garlic, chili garlic sauce and salt in a large mixing bowl. Fold together with a plastic spatula until fully incorporated. Set aside.
  2. Build the Southeast Asian Slaw. In a separate mixing bowl, combine shredded cabbage, mayonnaise, sweet chili sauce, cilantro, and granulated garlic. Fold together until it is the consistency of a thick coleslaw.
  3. Preheat Blackstone griddle to high. Add a thin layer of olive oil to the griddle surface. Use the ice cream scoop to drop 12 chicken patties on the griddle. Sear both sides for 3 minutes each. Lower griddle to medium-low heat so the patties can come up to temperature internally without burning the edges.
  4. Build sliders with Hawaiian rolls, chicken patties, lettuce, and Southeast Asian Slaw.

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