Asian-Style Sliders

A couple days ago, I saw these beautiful dinner rolls on our dining table, generously embedded with sesame seeds. So, you already know what happened after my eyes have set on that sight… I ate two in perhaps, ten seconds? πŸ™‚ It was smooth, and fluffy, and the hint of roasted sesame seeds made it perfect for me. And that! inspired me to make something that’s of the Asian culture but slightly modernized, in my opinion at least. So I went on Google to find inspiration and came across this recipe and it sounded delicious. I, however, did not do as what the recipe asks. I changed a few things and I’m quite happy with the results. Though, I don’t know how the original recipe tastes like – I bet it’s amazing!

By the way, the sesame seed dinner rolls I’m talking about were not used in this recipe! Sadly because the bakery that makes them was closed today! Womp! Nevertheless, these dinner rolls did justice to my Asian-inspired sliders. But… I would do this again with those sesame seed dinner rolls! πŸ˜€

Recipe inspired by: Ming Tsai – get original recipe here.

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Yield: 3-5 people


  1. 15 dinner rolls, split and toasted
  2. Pineapple chunks, as needed
  3. Green onions, for garnish



  1. 2 boneless, skinless chicken breast halves, pounded and flattened to an even thickness
  2. 3 tbsps soy sauce
  3. 1 tbsp brown sugar, packed
  4. Juice of 1/2 lime
  5. 1 clove of garlic, finely minced
  6. Freshly ground black pepper
  7. Cooking oil, for pan-frying


  1. In a container, combine soy sauce, brown sugar, lime juice, garlic, ground black pepper
  2. Place chicken breasts and coat well with the marinade
  3. Marinate for 30 minutes to an hour in the fridge
  4. Take it out of the fridge 5 minutes prior to frying
  5. Heat oil on wok over low heat until it begins to smoke
  6. Pan-fry chicken breasts until golden brown on both sides and cooked all the way through
  7. Transfer on a plate and set aside until cool enough to handle. Then, use two forks to pull the meat apart until nicely shredded.
  8. Set aside until needed

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  1. Cooking oil
  2. 1 medium-sized red onion, roughly chopped
  3. 1/2 cup celery, thinly sliced
  4. 1 1/2 tbsp Asian hot sauce
  5. 4 cloves of garlic, finely minced
  6. 1/2 tbsp ginger, finely minced
  7. Salt, as needed
  8. Freshly ground black pepper, as needed
  9. 1/2 cup oyster sauce
  10. 4 tbsps pineapple juice
  11. 1/2 tbsp fresh lime juice
  12. 1 1/2 tbsp brown sugar, packed


  1. Heat cooking oil on same wok (unwashed) over low heat until it begins to smoke
  2. Add the first 5 ingredients, season with salt and pepper and cook until the vegetables are softened
  3. Add in the shredded chicken and stir until meat is fully heated through
  4. Stir in the last 4 ingredients and simmer for five minutes
  5. Taste for seasoning and adjust to your preference
  6. Stir in shredded chicken thighs and simmer until sauce has thickened
  7. Once it’s thickened and taste is according to your desire, turn off heat and set aside until needed

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  1. Spoon about 2 tablespoons of the sauce and chicken thighs mixture on the bottom half of each roll
  2. Top with pineapple chunks and garnish with green onions
  3. Serve immediately and enjoy!

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One thought on “Asian-Style Sliders

  1. Pingback: Indonesian Ginger Chicken | Inspirations Recipes

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