From my “RECIPES IME GOING TO TRY…” post earlier in the weekend, I saw some Thai-style chicken sliders that I wanted to rock out so I went to my local food market and got some ground chicken to throw down with. The more and more I looked at the recipe (as I’m known to do) I decided that there were just too many recipe items for me to deal with. As I always think, if I can get close and get a different flavor profile than I am used to, no need to go all crazy and use 20 different things. I’ll use what I got.
So here are my chicken sliders play by play:
Here is my disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
Mix everything up. This was my first time doing the ground chicken thing, so I didn’t go all out like I would do with a ground beef burger i.e. put minced onion in it, or some chopped mushrooms or filled with chee or anything crazy like that you would think if you were doing an enhanced beef slider.
In mixing it up, I went simple, Lawrys, basil, pepper and some ranch dressing powder that I had left over sitting with my seasonings. Oh, and Sriracha, but I put that shit with everything.
I wanted to do the portion thing with a glass, but the chicken is too viscous and not really able to be formed into patties…. as you can see here.
So I decided to do the scoop and plop method. Now, there is a lot of salt there, but I didn’t actually use a ton of salt in the mix… you want to be careful with that but I used different salts as it was cooking to give it a different flavor profile to test. The garlic salt was good of course.
Cook until the meat is firm and the texture has a nice browned layer on it like that…
My weapons of choice were the Hawaiian sweet roll, a little bit of mayo and some ketchup. Shit was bomb.