Spicy Chicken Sliders
Photography Yuki Sato.
These punchy chicken sliders make a delicious alternative to chicken club sandwiches.
Makes: 16
INGREDIENTS
⅓ cup tomato sauce
1½ cups good-quality egg mayonnaise
¼ cup sriracha hot sauce
2 cloves garlic, crushed
1 storebought cooked chicken, meat shredded
TO ASSEMBLE
16 small slider rolls, halved and warmed for 5 minutes in a low oven
2 small cos lettuces, washed and leaves roughly chopped
flesh of 2 avocados, sliced
EQUIPMENT
16 skewers
METHOD
Mix the tomato sauce, mayo, sriracha and garlic together in a large bowl. Stir through the chicken, cover and refrigerate for up to 2 days.
TO ASSEMBLE: Top each slider base with lettuce and avocado and top with a good dollop of chicken. Top with the slider lids and secure with skewers.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.