Thai Chicken Sliders

Thai Chicken Sliders


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These Thai chicken sliders are a great way to get started on your New Year's resolution of eating healthier without sacrificing flavor! They're delicious whether served as an appetizer, lunch, or dinner!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 1/2 lbs. boneless skinless chicken breasts,
  • salt and pepper, to taste
  • 1 egg plus 1 egg yolk
  • 2 Tbs. water or milk
  • 1 C. panko breadcrumbs (should be available in the international section of your market)
  • vegetable oil
  • 1/2 C. sweet Thai chili sauce
  • 1/3 C. fresh cilantro, chopped (if you don't like cilantro you may substitute parsley)
  • arugula
  • 16 slider rolls

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Pound the chicken breasts between two pieces of plastic until they're 1/2 inch thick. Cut them into slider-sized portions. Used a cookie cutter if necessary. Season liberally with salt and pepper.

In a shallow dish, whisk the egg and milk or water. In another, add the Panko. Dip the chicken into the eggwash and then the Panko. Saute the chicken in a skillet with vegetable oil over medium-high heat.

Assemble the sliders by placing the finished chicken on the bun, then top with Thai chili sauce, some cilantro, and arugula. Serve immediately.

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