• 1 Package Slider Rolls
• 1 Pound Ground Chicken
•  1Tsp Salt
• 1/2 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Cayenne Pepper
• 2 Eggs, Whisked
• 1 Cup Flour
• 1 Cup Panko Bread Crumbs

For the Sauce

• 1 Cup Mayo
• 2 Tbsp Siracha Sauce (can adjust for heat)
• 1/4 Cup Sweet Chilii Sauce
• 2 Tbsp Mirin

Method-

Combine the chicken with the seasonings and form into 6 equal balls. Press flat and place on a cookie sheet. Freeze for 30 minutes.

Dredge each patty in the flour, shaking off any excess, coat in the eggs and then the bread crumbs.

Heat a large skillet with enough oil to cover the bottom of the pan about 1/4 inch deep.

Pan fry the patties until golden brown and fully cooked. You may need to place in the oven to finish cooking! Dry on a paper towel to remove any excess oil.

Combine the mayo, siracha, chili sauce and mirin. Add more or less siracha depending on your taste.

Place patties inside the slider buns, top with sauce and add thinly shaved cabbage and red onion for garnish. Serve and enjoy!