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Ingredients

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Pulled Chicken

Coleslaw

Kimchi Mayonnaise

  • Kimchi, finely chopped 100.0 g
  • Mint, fresh , finely chopped 20.0 g
  • Sesame seeds, toasted 10.0 g
  • Brioche buns, mini,  with sesame seeds, 30 pcs
  • Lettuce, curly green 100.0 g

Chicken takes centre stage in these bold street food–inspired sliders, bringing together the signature sweet, savoury and spiced flavours of Asian cuisine. Slow-cooked and shredded until tender, the chicken is layered into soft buns with a vibrant slaw for freshness and crunch. Seasoned with soy, gochujang and aromatic accents, and finished with a rich kimchi mayo, the sliders deliver deep umami and bright balance in every bite.

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Preparation

  1. Pulled Chicken

    1. Season the chicken fillets with Robertsons Chicken Spice. 
    2. In a pan heat, the oil and brown the chicken. 
    3. In a pot bring the water, bay leaf, garlic and apple cider vinegar to boil. 
    4. Place the chicken and cooking liquid in an insert and cover tighlty with foil. 
    5. Place into a pre-heated oven and cook for 45 min or until tender at 160 °C. 
    6. Prepare the pulled chicken, reserve 50 ml of cooked liquid from chicken. 
    7. Fry the onions until golden brown, add the pulled chicken. 
    8. Add the Fine Foods Barbecue Sauce and liquid from chicken. 
    9. Taste for seasoning.
  2. Coleslaw

    1. Prepare coleslaw by mixing, cabbage, grated carrot, and Hellmann’s Tangy Mayonnaise.
  3. Kimchi Mayonnaise

    1. Mix all ingredients together until combined.
    2. Toast mini brioche buns. 
    3. Add 2 g curly green lettuce onto the bun, 20 g coleslaw, 30 g pulled chicken, 10 ml kimchi mayo, and close the bun.
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