Gochujang Chicken Sliders

Author: Tamra Mentzer

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Gochujang Chicken Sliders

These Gochujang Chicken Sliders are sweet, spicy, and tangy with a rich peanut-butter base and a hint of heat. Topped with crisp Asian slaw, they’re the perfect versatile bite for game day or weeknight dinners.

Prep time: 1 HourCook time: 30 MinInactive time: 1 HourTotal time: 2 H & 30 M

Ingredients

Gochujang Marinade

• ½ cup creamy peanut butter
• ½ cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp gochujang (Korean chili paste)
• 2 Tbsp sesame oil
• 2 Tbsp honey
• 1 heaping Tbsp minced garlic (from jar) or 2 fresh cloves, minced
• Water, as needed (to thin into a pourable marinade)
• 2–3 lbs boneless chicken breast or thighs

Finishing Sauce

• ¼ cup reserved marinade
• 2 Tbsp brown sugar
• 2 Tbsp ketchup
• 1 tsp Worcestershire sauce

Asian Slaw

• 1 bag (14–16 oz) coleslaw mix (cabbage & carrots)
• 2 Tbsp olive oil (or sesame/vegetable oil)
• 2 Tbsp rice wine vinegar
• 2 Tbsp soy sauce
• 1 clove garlic, minced (or ½ tsp from jar)
• Salt & pepper, to taste

To Serve

• Slider buns, toasted
• Optional garnishes: sesame seeds, sliced green onions

Instructions

Make the Marinade

1. In a medium bowl, whisk together peanut butter, soy sauce, rice wine vinegar, gochujang, sesame oil, honey, and garlic.
2. Thin with water until it becomes pourable (enough to coat chicken easily).

Marinate the Chicken

1. Place chicken in a shallow dish or resealable bag.
2. Pour all but ¼ cup of the marinade over chicken, turning to coat well.
3. Cover and refrigerate for several hours (or at least 1 hour).

Prepare BBQ Sauce

1. To the reserved ¼ cup marinade, stir in brown sugar, ketchup, and Worcestershire sauce.
2. Set aside—this will be your finishing sauce.

Cook the Chicken

1. Grill: Cook chicken over medium heat, basting with the BBQ sauce until cooked through and slightly caramelized.
2. Oven: Bake at 375°F until cooked through (165°F internal temp), brushing with sauce.
3. Stovetop: Pan-sear on medium, adding sauce toward the end to glaze.

Make the Slaw

1. In a bowl, whisk together oil, rice wine vinegar, soy sauce, garlic, salt, and pepper.
2. Toss with coleslaw mix until coated. Chill until ready to serve.

Assemble Sliders

1. Slice cooked chicken and pile onto toasted slider buns.
2. Top with Asian slaw.
3. Sprinkle with sesame seeds or green onions if desired.

Notes

Serving Tip: These are perfect for game day or parties! You can also shred the chicken after cooking and toss it directly in the BBQ sauce for a pulled-style slider.

Chef’s Note: This recipe is very versatile—you can play around with the flavors to fit your taste. Try adding a splash of orange juice for brightness, adjusting the vinegar for more or less tang, or balancing the spice level by changing the amount of gochujang or honey. Make it your own!