Chicken Meatball Sliders with Sweet Island Ginger BBQ Sauce

Meet the Chef!
Making irresistible, original recipe foods with Aloha Spirit since 1950. Welcome to our ohana & mahalo for helping us spread Aloha Spirit.
Recipe Details

1/2 cup rice wine vinegar

1/4 cup sugar

1/2 teaspoon kosher salt

1 cup julienned carrot

1 cup julienned daikon

1/2 cup King’s Hawaiian Sweet Island Ginger BBQ Sauce

1 pound ground chicken (50/50 white and dark meat)

1/3 cup panko breadcrumbs

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon soy sauce

2 teaspoons sesame oil

1 egg, whisked

3 scallions, finely chopped

Kosher salt and freshly ground black pepper

Canola oil, for the pan

8 soft Hawaiian buns

1/2 cup fresh cilantro leaves

Step 1
For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
Step 2
For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
Step 3
Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with King’s Hawaiian Sweet Island Ginger BBQ Sauce sauce during the last 3 minutes of cooking.
Step 4
To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Serve on a large platter with extra sauce on the side.

Would you like to submit a review?