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General Tso's Chicken Sliders with Crunchy Slaw

Juicy chicken coated in flavorful sauce, topped with crunchy slaw, served on soft sliders for a crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 sliders
Course: Appetizer, Main Course
Cuisine: American Chinese, Asian Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup cornstarch (for a crispy coating)
  • 2 tablespoons vegetable oil (for frying)
  • ½ cup General Tso's sauce (ensure it's halal-certified)
For the Slaw
  • 2 cups green cabbage, finely shredded
  • 1 cup carrots, grated
  • 1 cup radishes, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
For Assembling
  • 12 pieces slider buns (check for halal)
  • Green onions, for garnish

Method
 

Preparation
  1. Start by patting the cut chicken thighs dry with paper towels to ensure that the cornstarch adheres well.
  2. Toss the chicken pieces in cornstarch until they are well-coated for a crispier fry.
Cooking
  1. In a large skillet, heat the vegetable oil over medium-high heat and add the coated chicken in batches. Fry until golden brown, about 5-7 minutes, then drain on paper towels.
  2. Return the cooked chicken to the skillet, pour in the General Tso's sauce, and stir well to coat. Heat for an additional 2-3 minutes until warmed through.
Preparing the Slaw
  1. In a large bowl, combine shredded cabbage, grated carrots, and radishes. Drizzle with rice vinegar and sesame oil, then season with salt and pepper. Toss until well mixed.
Assembly
  1. Slice open the slider buns and fill each with a generous amount of the chicken meat followed by a scoop of crunchy slaw. Garnish with green onions.

Notes

If you have leftovers, store them in the refrigerator in an airtight container for up to 3 days. For freezing, ensure sliders are completely cooled before placing in a freezer-safe bag. Reheat in an oven at 350°F to maintain crispiness.