Chinese Chicken and Tofu Sliders

Sliders have been become the cool thing in the past 10 years or so. Why not jump on the bandwagon and make your own? All the cool dudes are, Dude!

Sean makes the meat-eaters chicken version, whilst Adam goes veggie with Tofu. And to spice it up, Sean whips up a Thai Chili (aka Sriracha) Aioli to make it Chinese? Wait, how is Thai, Chinese? Dont ask.

Ingredients

Boneless skinless chicken breast/Chicken thigh fillet 1
Slider buns 12 Small (Dinner rolls also work well for slider buns and in a pinch, cut hot dog buns in half, Dude)
Corn starch/All purpose flour 1/4 Cup (4 tbs)
Garlic powder 1 Teaspoon
Salt and pepper To Taste
Canola oil 2 Tablespoon (plus more as we need)
Shredded napa cabbage 1/2 (substitute regular cabbage or firm lettuce)
Rice vinegar/Red wine vinegar 2 Tablespoon
Sugar 1/2 Teaspoon
Sean's thai chili aioli To Taste
Sean’s thai chili (aka sriracha) aioli
Mayonnaise 1 Cup (16 tbs)
Sriracha/Asian spicy sauce 1 Tablespoon
Cilantro 1 Tablespoon , chopped finely
Orange juice 2 Teaspoon (plus zest)
Salt and pepper/White pepper To Taste
Rice vinegar/Red wine vinegar 1 Teaspoon
Soy sauce 1 Teaspoon
For tofu sliders
Tofu 2 Packet (cut into 2 inch squares, 1/2 inch thick)
Unsalted butter 1/4 Cup (4 tbs)

Directions

MAKING

1. Place shredded cabbage into a small bowl, add the vinegar, sugar and salt and pepper to taste. Stir to combine, cover and set aside.

2. In a shallow bowl or plate, combine the corn starch, garlic powder and salt and pepper to taste. Coat your chicken (or Tofu) in the corn starch mix on both sides, shaking off excess, then set aside.

3. Heat canola oil (or melt butter if using Tofu) over medium heat in a large skillet. Sauté chicken in batches, so you don’t crowd the pan, for about 5 minutes on one side and 3 minutes on the other, until lightly golden brown. If going veggie, the Tofu takes a bit longer to cook. And be sure to not to burn the butter, cuz it takes like arse if you do. Give the tofu about 5-6 minutes per side to get a nice crust and it’s heated through.

4. Remove your protein (chicken or tofu) to paper towels to drain off excess oil or butter. Then cover with foil to keep warm.

SERVING

5. Lightly toast your slider buns, then spread a teaspoon of Sean’s Thai Chili Aioli (recipe below) on each bun, then place a tablespoon’s worth of cabbage on the bottom bun, top with chicken or tofu and drizzle a bit more aioli on the protein.

6. If you have carnivores and veggies at the same party, just make these in separate skillets, sharing the aioli, slider buns and cabbage. It’s a Winner-Winner, Chicken Dinner. Err… Winner-Winner Chicken and/or Tofu Dinner. Kinda has a ring to it, doesn’t it, Bro?

FOR TOFU SLIDERS

MAKING

1. Throw the whole shebang into a medium bowl, throughly whisk to combine, cover and toss in the fridge for at least 20 minutes.

2. Take out of the fridge while you’re making your sliders so it’s not super cold. You can make this up to 3 to 4 days in advance, just keep it in a sealed container in the fridge.

SERVING

3. This also goes good on chicken or turkey meatballs, even on hamburgers, turkey sandwiches and as a dip for chips. Talk about versatile, Dude Food-ness! Hellz yeah!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 643Calories from Fat 395

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 782 mg32.58%

Total Carbohydrates 49 g16.3%

Dietary Fiber 3 g12%

Sugars 6 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet