Chicken Sliders

Recipe No: 289
This is a very easy and tasty appetizer that can be converted to a full meal with the addition of some Fries and a Salad. I made this with Chicken, but you can substitute it with any meat of your choice. With a hint of Chinese taste, this will satisfy any non vegetarian palate.

Ingredients                                            Makes 8
To make the Patties

• Ground Chicken………...1 lb/ 450 grams (raw Chicken is a must)
• Red Chilly Powder….....1/2 Teaspoon
• Black Pepper powder...1/4 Teaspoon
• Ginger Garlic Paste……1 Teaspoon
• Coriander Leaves………1 Tablespoon (chopped fine)
•  Salt to taste

To fry and make the sliders

• Butter………………………2 + 2 Tablespoons
• Oil…………………………..2 Tablespoons
• Dinner Rolls………….…8 (I used Potato Rolls; but any small buns will do)

To make the Sauce

• Onion chopped fine…..1/2 Cup
• Garlic chopped fine…..2 big cloves
• Ketchup…………………..2 Tablespoons
• Chilly Garlic Sauce….1 Tablespoon (If not available, please use 1/2 Teaspoon Sambal Oelek.)
• Worcestershire Sauce...1/2 Teaspoon
• Dark Soy Sauce…….…..1 Teaspoon
• Water……………………....1/4 Cup

Method of Preparation

1. Mix all the ingredients to make the patties thoroughly. Divide it into 8 equal sized portions.
2. Make each portion into a patty approximately the diameter of your buns. Keep them aside.
3. In a wide pan on high heat, melt Butter and Oil together. Once heated, place the patties in a single layer and cook for 3-4 minutes or until the patties are nicely browned on one side.
4. Turn them over and let the other side also brown for about 3 minutes. (By this time the patties will be mostly cooked through.)
5. Once browned on both sides, remove the patties from the pan and keep them aside.
6. To the remaining Oil (add a bit more if needed) add the chopped Onion and Garlic; sauté till slightly wilted.
7. Add Ketchup, Chilly Garlic Sauce, Worcestershire Sauce, Soy Sauce and Water; mix well and slide the patties back into the sauce. (Add the liquid oozed out of the patties (if any) too.)
8. Let it cook for a minute on both sides in the sauce or till the sauce is reduced considerably. (A bit of the remaining sauce is good.) 

9. In the mean time, cut the dinner rolls horizontally into two, apply a light pat of Butter on the cut sides of both halves and toast them in another pan on high heat. (You have to toast them only on the cut sides.) Once slightly browned, take and keep them on a plate ready for the patties. Repeat this with all the Rolls.
10. Place the patties on the bottom half of the Rolls and spoon the remaining sauce equally on top of the patties.
11. Place the other half of the bun on top of the patty and serve hot.

Notes

• Water is an enemy in making patties. So make the minced Chicken as dry as possible. (Meaning remove all the Water content with a kitchen tissue.)
• The minced Chicken mixture is usually on the sticky side; so please rub your palms with Oil to reduce sticking.
• The patties will be mostly cooked during frying itself, but by putting them in the sauce you can ensure that it is fully cooked. Before taking it off the stove, please check at least one patty for 'doneness'. The color of the meat will change from pink to almost white when fully cooked.
• If you don't have  a pan to fry all patties at one time, please do it in batches.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…