King’s Hawaiian Slider Sunday: Mochiko Chicken Kimchi Sliders
Kings Hawaiian is bringing people together every Sunday to start the week off right with #SliderSunday. It’s a great day to relax and create fun tasty recipes.
They sent me a summery box that included these new Hawaiian Sweet Slider Buns. They’re so adorable and have that same delicious King’s sweet bread taste as their original counterparts.
I love the size of these and the idea of creating a small but mighty bite for a complete meal. Savory sweet is one of my favorite flavor combos especially when it comes to Hawaiian-inpsired food.
To make the most of these flavorful buns I marinated my favorite Mochiko Chicken overnight, then fried it to a golden brown. I added some of my Grandma’s sunomono, and then topped it all off with kimchi for a spicy kick. Everything paired perfectly with King’s sweet slider buns.
These went over really well with the fam and I think Slider Sunday might just be my new weekend tradition this year!
Kings Hawaiian provided the product. Opinions expressed are my own.
King’s Hawaiian Slider Sunday: Mochiko Chicken Kimchi Sliders
Ingredients:
Pickled Cucumber Sunomono ingredients:
2 cups thinly sliced cucumbers
1-1/2 tablespoons sugar
1 tablespoon vinegar
Mochiko Chicken ingredients:
12 boneless skinless chicken thighs
1/4 cup cornstarch
1/4 cup mochiko (sweet rice flour)
1/4 cup sugar
1 tablespoon furikake
1/2 teaspoon black pepper
1/4 cup soy sauce
2 tablespoons mirin
2 eggs
2 cloves garlic, minced
4 cups vegetable oil, for frying
For assembly:
King’s Hawaiian Original Hawaiian Sweet Slider Buns
Kimchi
Instructions:
Step 1: For the cucumber sunomono, in a medium sealable bowl toss the sliced cucumbers with the sugar and vinegar. Cover and refrigerate until ready to use.
Step 2: To marinate the chicken, place the chicken into a sealable bag or container. In a medium bowl whisk the cornstarch, mochiko, sugar, furikake, and pepper. Make a well in the center of the dry ingredients and stir in the soy sauce, mirin, eggs, and garlic. Pour over the chicken and refrigerate overnight.
Step 3: In a Dutch oven heat the oil over medium heat to 350ºF. Discard the marinade and fry the chicken for 3 to 4 minutes on each side, until golden brown and the internal temperature reaches 165ºF. Let drain on a wire rack.
Step 4: Place one piece of chicken onto the bottom slider bun. Top with cucumbers and kimchi. Place the top slider bun on top to serve. Repeat with the remaining chicken and buns to make 12 sliders.
Really love it yummy!!!
They are so good could eat three