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Karaage Chicken Sliders are savory mini sandwiches featuring crispy Japanese fried chicken, spicy mayo, and tangy slaw on a sweet Hawaiian roll. Make them for your next get-together with family and friends or enjoy them for a light weeknight dinner.
Fried chicken sliders are our new favorite way to enjoy Japanese fried chicken. They are the perfect combination of savory and sweet with a hint of spice.
These sliders feature Argo® Corn Starch instead of flour to make them extra crispy. Argo® Corn Starch has twice the thickening power of flour and ensures smooth sauces, lump-free gravies, and reliable thickening. It also dissolves easily and is flavorless so it won't alter the taste of the recipe.
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What is Karaage Chicken?
Karaage Chicken is bite-sized Japanese fried chicken. The chicken is marinated in a tasty umami sauce then fried until crispy. We love it in sliders and sandwiches but it can also be enjoyed on its own as an appetizer or with rice and Japanese sides for a filling meal.
About Karaage Chicken Sliders
- Taste - These sliders are packed with flavor. The combination of karaage chicken, coleslaw, and Hawaiian rolls is rich and satisfying.
- Texture - The kaarage chicken and slaw are crunchy and the buns are soft.
- Effort - These chicken sandwiches have a few simple steps. First, you need to marinate the chicken. Then while the chicken marinates, you need to mix the spicy mayo and coleslaw. Finally, you have to fry the chicken and assemble the sliders.
- Time - It takes about a half hour to marinate the chicken and prep the spicy mayo and slaw. Then it takes about 15 minutes to cook the chicken and assemble.
Ingredients
- Chicken - We love boneless, skin-on chicken thighs because they are flavorful and juicy. Ask your butcher to remove the bone from the thighs for easy preparation.
- Argo® Corn Starch - Argo® Corn Starch provides a light and crispy coating to the chicken. Argo® Corn Starch is also gluten-free, unlike flour (which is also used to coat fried chicken). You can also use Argo® Corn Starch to thicken gravies or Asian sauces, and make baked goods fluffier.
- Oil for deep frying - Use an oil with a high smoke point for frying like grapeseed oil, avocado oil, canola oil.
- Hawaiian rolls - Hawaiian rolls are perfectly sweet and balance the rich and savory flavors of the chicken and slaw.
- Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking that adds a rich umami flavor to the marinade.
- Mirin - Mirin is a sweet rice wine that is the base of this marinade.
- Ginger - Grated fresh ginger adds a light yet pungent spice.
- Garlic - Minced garlic adds the quintessential aroma to the marinade.
Spicy Mayo
- Kewpie mayo - Kewpie mayo is the base of spicy mayo. This Japanese mayonnaise has a rich umami flavor and perfectly creamy consistency.
- Sriracha - Sriracha sauce the litte heat to the spicy mayo.
- Sesame oil - Sesame oil adds a toasty flavor and nutty aroma.
- Togarashi - Togarashi is a Japanese chili powder that adds a unique spice and sweetness to the sauce.
Asian Coleslaw With Honey Sesame Dressing
- Greek yogurt - Greek yogurt is a healthy base for the coleslaw.
- Apple cider vinegar - Apple cider vinegar adds a fruity and tangy note to the slaw.
- Honey - Honey provides a light sweetness.
- Garlic powder - Garlic powder adds the quintessential aroma without overpowering the other flavors in the slaw.
- Sesame seeds - We add white and black sesame seeds for a little nuttiness.
- Napa cabbage - Napa cabbage adds a mild and lightly sweet crunch.
- Radicchio - Radicchio has a stronger and slightly more bitter flavor than napa cabbage.
- Carrots - Carrots are a sweet and crunchy root vegetable.
- Fuji apples - Fuji apples add a sweetness and tartness.
- Cilantro - Cilantro adds a fresh brightness to the slaw.
See recipe card for quantities.
Substitutions and Variations
- Sandwiches - This recipe will also be delicious as fried chicken sandwiches.
- Buns - Try these sliders on brioche buns if you prefer a slightly less sweet bun.
- Chicken Katsu - Try our Chicken Katsu instead of Chicken Karaage for a thinner breaded fried chicken.
- Pepper - Add freshly cracked black pepper to the chicken for a light spice.
- Hot Honey - Drizzle some hot honey to make these sliders extra hot and spicy.
- Aioli - These sliders will also be delicious with Sriracha or Wasabi Aioli instead of spicy mayo.
- Tonkatsu sauce - Tonkatsu sauce adds a uniquely sweet, savory, and tangy flavor.
- Pickles - Add some sliced dill pickles for a briny accent.
Instructions
- Prepare chicken - In a large bowl, whisk sake, soy sauce, mirin, grated ginger, and grated garlic. Cut chicken diagonally into at least 12 big bite-sized pieces, dry with a paper towel, and place in the bowl. Use tongs to toss the chicken so it is thoroughly coated with the marinade. Let the chicken absorb the juices in the refrigerator for at least 30 minutes. (Photo 1)
- Make spicy mayo - While the chicken marinates, make the spicy mayo and coleslaw. Add Japanese mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated. Set aside. (Photo 2)
- Mix coleslaw ingredients - In a mixing bowl, add Greek yogurt, apple cider vinegar, honey, garlic powder, salt, sesame oil, and sesame seeds. Mix until combined. In a separate bowl, add Napa cabbage, radicchio, carrots, apples, and cilantro to a large mixing bowl and toss. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated. (Photo 3 and 4)
- Coat chicken - Drain and pat the chicken meat dry with a paper towel. Coat the chicken thoroughly with Argo® Corn Starch. (Photo 5)
- Fry chicken - Fry chicken in oil at 340-360°F until golden brown and the internal temperature reaches 165°F in the thickest part, about 2-3 minutes on both sides. Fry chicken pieces in batches so as to not overcrowd the pan. (Photo 6 and 7)
- Remove chicken - Remove chicken from oil with a slotted spoon or tongs and transfer to a paper towel-lined plate to absorb the excess oil. (Photo 8)
- Assemble the sliders - Slice the Hawaiian rolls in half crosswise. Spread an even layer of spicy mayonnaise on the cut side of the bottom buns then break up the sheet of rolls into individual buns. Layer the karaage chicken so there are 1-2 pieces per bun. Top with coleslaw and add the top of the rolls. Gently press so the top buns stay. Add toothpicks in the center of each slider if desired. Serve and enjoy! (Photo 9, 10, 11, 12)
Pro tip - To ensure the corn starch sticks sticks to the chicken, dab the chicken with a paper towel to remove excess moisture before dredging.
What to Serve With Fried Chicken Sliders
Enjoy these fried chicken sliders on their own as a party appetizer or as light dinner with a classic side like Spicy Cajun Fries or Miso Mashed Potatoes. If you want a healthier alternative, pair them with our Furikake and Lemon Shishito Peppers, Corn and Zucchini Fritters, or a Spicy Kani Salad. You can also check out these other tasty sides for sliders.
Storage
Store leftover karaage sliders in the refrigerator for up to 3 days. Store the coleslaw, chicken, and buns in separate air-tight containers and recombine when ready so they don't get soggy. In order to reheat the chicken, heat the oven to 350ºF and place the pieces of kaarage on a baking sheet. Bake in the oven for 5-10 minutes or until hot.
Top Tips
- Make sure every part of the chicken is covered with corn starch. This increases the chicken's surface area so the chicken will be extra crispy.
- Don't overcrowd the skillet so you have enough room to flip over the chicken while it's cooking. Overcrowding the skillet can also lower the heat of the oil.
- Use a fish spatula or tongs so it is easy to pick up the chicken.
- Rest the cooked chicken paper towel lined plate to soak up excess oil. Leave space between the chicken pieces so they don't get soggy.
- Be sure to remove any burnt bits between frying batches of chicken.
Recipes FAQs
Fried chicken typically uses flour or beer batter to add crispiness while karaage chicken uses potato or corn starch. Karaage chicken also gets its flavor from marinating the chicken in sauce while most fried chicken gets flavor from the spices mixed into the flour.
Boneless, skin-on chicken thighs are our favorite because they make the tastiest and most succulent fried chicken.
We love this fried chicken recipe with a lightly spicy sauce like our Spicy Mayo or Sriracha Aioli. But like other fried chicken, it is also delicious with a more mild sauce like our Greek Yogurt Ranch. You can also try it with tonkatsu sauce, a uniquely delicious Japanese sauce.
This can happen if the oil isn't hot enough. Make sure your oil is at least 340°F before adding the chicken.
We prefer corn starch because it makes the chicken extra crispy.
First, use chicken thighs because they are juicy and don't dry out. Second, make sure the oil is hot enough. Finally, make sure to clean the oil in between batches to remove any burnt bits.
Related Recipes
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📖 Recipe
Karaage Chicken Sliders
Equipment
Ingredients
Karaage Chicken Sliders
Spicy Mayo
- 2 tablespoon Japanese mayo
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- ½ teaspoon togarashi
Asian Coleslaw with Honey Sesame Dressing*
- ½ cup Greek yogurt or mayonnaise
- 2 tablespoon apple cider vinegar
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
- ¼ cup sesame oil
- 1 tablespoon white or black toasted sesame seeds
- 2 cups napa cabbage shredded
- 2 cups radicchio shredded
- 1 cup carrots (2 medium carrots) shredded
- 2 fuji apples peeled, cored, and julienned
- ½ cup cilantro chopped
Instructions
- Prepare chicken - In a large bowl, whisk sake, soy sauce, mirin, grated ginger, and grated garlic. Cut chicken diagonally into at least 12 big bite-sized pieces, dry with a paper towel, and place in the bowl. Use tongs to toss the chicken so it is thoroughly coated with the marinade. Let the chicken absorb the juices in the refrigerator for at least 30 min.2 tablespoon Japanese cooking sake, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 inch knob of grated ginger, 2 cloves garlic
- Make spicy mayo - While the chicken marinates, make the spicy mayo and coleslaw. Add Japanese mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated. Set aside.2 tablespoon Japanese mayo, 1 tablespoon Sriracha, 1 tablespoon sesame oil, ½ teaspoon togarashi, 1 teaspoon mirin
- Mix coleslaw ingredients - In a mixing bowl, add Greek yogurt, apple cider vinegar, honey, garlic powder, salt, sesame oil, and sesame seeds. Mix until combined. In a separate bowl, add Napa cabbage, radicchio, carrots, apples, and cilantro in a large mixing bowl and toss. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated.½ cup Greek yogurt or mayonnaise, 2 tablespoon apple cider vinegar, ¼ cup honey, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ¼ cup sesame oil, 1 tablespoon white or black toasted sesame seeds, 2 cups napa cabbage, 2 cups radicchio, 1 cup carrots, 2 fuji apples, ½ cup cilantro
- Coat and cook chicken - Drain and pat the chicken dry with a paper towel. Coat the chicken thoroughly with corn starch and fry in oil at 340-360°F until golden and the internal temperature reaches 165°F in the thickest part, about 2-3 minutes on both sides. Fry in batches so as to not overcrowd the pan. Remove from oil with a slotted spoon or tongs and transfer to a paper towel-lined plate to absorb the excess oil.¾ cup Argo® Corn Starch, neutral cooking oil for frying, 1 lb chicken thighs
- Assemble the sliders - Slice the Hawaiian rolls in half crosswise. Spread an even layer of spicy mayonnaise on the cut side of the bottom buns then break up the sheet of rolls into individual buns. Layer the karaage chicken so there are 1-2 pieces per bun. Top with coleslaw and add the top of the rolls. Gently press so the top buns stay. Add toothpicks in the center of each slider if desired. Serve and enjoy!12 Hawaiian rolls
Video
Notes
- Refrigerate leftover karaage sliders for up to 3 days. Store the coleslaw, chicken, and buns in separate air-tight containers and recombine when ready. In order to reheat the chicken, heat the oven to 350ºF and place the pieces of kaarage on a baking sheet then bake in the oven for 5-10 minutes or until hot.
- To ensure the corn starch sticks sticks to the chicken, dab the chicken with a paper towel to remove excess moisture before dredging.
- Cover every part of the chicken with corn starch to increase the chicken's surface area so the chicken will be extra crispy.
- Don't overcrowd the skillet so you have enough room to flip the chicken over while it cooks. Overcrowding the skillet can also lower the heat of the oil.
- Use a fish spatula or tongs so it is easy to pick up the chicken.
- Rest the cooked chicken on a paper towel lined plate to soak up excess oil. Just leave space in between the pieces so they don't get soggy.
- Remove any burnt bits between frying batches of chicken.
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