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4
10 minutes
20 minutes
4-ounce ice cream scoop
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.
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.
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.
Build sliders with Hawaiian rolls, chicken patties, lettuce, and Southeast Asian Slaw.
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