Korean-Style Pulled Chicken Sliders

This is going to become a party food staple at our house. And since all the hard work is done by the slow cooker, it’s optimal for easy entertaining. Need a healthier or gluten free option? Just use bibb lettuce instead of rolls and make sure to grab gluten-free soy sauce. Boom. Now you have gluten-free slow cooker Korean chicken sliders.

And hey dudes that aren’t big on hanging around the kitchen… this is perfect food for your next game day party. Become a hero among your friends.

Korean-Style Pulled Chicken Sliders

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• Author: Chris Cockren
• Total Time: 285 minutes
• Yield: Serves 6
• Diet: Omnivore, Gluten-Free

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Description

Sweet, spicy, and tangy, these slow cooker sliders are perfect for a casual get-together or a fun weeknight meal. Gluten-free adaptable!

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) boneless, skinless chicken breasts and/or thighs
• 0.25 cups (59 ml) gochujang
• 0.25 cups (59 ml) soy sauce
• 1 small red onion, grated
• 4 cloves garlic, grated
• 1" piece of ginger, peeled and grated
• 3 tbsp mirin
• 3 tbsp brown sugar
• 1 tsp sesame oil
• 0.25 tsp pepper
• 1 tsp arrowroot powder or cornstarch
• 0.25 cups (59 ml) water
• Slider buns and/or Bibb lettuce
• Kimchi
• Avocado, thinly sliced
• Lightly pickled bean sprouts (recipe below)
• Gochujang Aioli (recipe below)
• 1 bunch scallions, chopped
• Sesame seeds
• 1 cups (237 ml) bean sprouts
• 3 tbsp rice vinegar
• 0.5 cups (118 ml) warm water
• 0.5 tbsp sugar
• 0.5 tsp Kosher salt
• 0.33 cups (79 ml) sour cream
• 0.25 cups (59 ml) mayonnaise
• 1.5 tbsp gochujang
• 1 clove garlic, grated with microzester
• 0.25 tsp salt
• Pinch of garlic powder
• Pinch of onion powder

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Instructions

1. Spray the inside of your slow cooker bowl with nonstick cooking spray.
2. Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined.
3. Add chicken and stir to evenly coat.
4. Cover slow cooker and cook on low for about 4 hours, or until the chicken is fully cooked.
5. Remove chicken to a large bowl and shred using two forks.
6. Meanwhile, fully combine arrowroot powder/cornstarch with water in a small bowl.
7. Pour the mixture into the sauce in the slow cooker, stirring to incorporate.
8. Add the shredded chicken back into the slow cooker and stir into the sauce.
9. Cook for 10-15 more minutes.
10. Place a bit of chicken on each bun or lettuce wrap, topping with kimchi, avocado, lightly pickled bean sprouts, gochujang aioli, scallions, and sesame seeds.
11. Devour immediately.
12. For the Lightly Pickled Bean Sprouts:
13. Combine vinegar, warm water, sugar, and salt in a small bowl until dissolved.
14. Pour over bean sprouts and let sit at room temperature for 30 minutes.
15. For the Gochujang Aioli:
16. Combine all ingredients in a small bowl until fully incorporated.
17. Can be made ahead and refrigerated.

Notes

• For a richer flavor, marinate the chicken in the sauce for at least 30 minutes before slow cooking.
• If you don’t have arrowroot powder, cornstarch works as a substitute to thicken the sauce.
• Leftover pulled chicken can be stored in the refrigerator for up to 4 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 265 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Korean

Nutrition

• Serving Size: 1 slider
• Calories: 350
• Sugar: 15
• Sodium: 800
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 8
• Carbohydrates: 30
• Fiber: 4
• Protein: 25
• Cholesterol: 80

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