Description
Mini Mis are Vietnamese-inspired chicken sliders packed with bold flavors from marinated chicken, creamy slaw, and tangy pickled vegetables. This mini mis slider recipe is perfect for parties, lunches, or casual dinners, offering a delicious balance of sweet, savory, fresh, and tangy flavors in every bite.
Ingredients
For the chicken:
- 1 pack slider buns
- 1 1/2 pounds boneless skinless chicken thighs
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- Zest of 1 lime
For the slaw:
- 4 cups coleslaw mix
- 1/3 cup mayonnaise
- 1 cup chopped cilantro
- 1 tablespoon soy sauce
- Juice of 1 lime
For the pickles:
- 2 carrots, julienned
- 1 daikon radish, julienned
- 1/2 cup white vinegar
- 2 teaspoons sugar
- 2 teaspoons salt
Instructions
- In a bowl, whisk garlic, fish sauce, mayonnaise, soy sauce, Worcestershire sauce, honey, and lime zest.
- Add chicken and coat well. Marinate for at least 2 hours in the refrigerator.
- Combine carrots, daikon, vinegar, sugar, and salt. Refrigerate to pickle.
- Preheat oven to 400°F (200°C).
- Bake chicken for 25–30 minutes until cooked through.
- Let chicken cool slightly, then slice or chop.
- Mix coleslaw, mayonnaise, cilantro, soy sauce, and lime juice to make slaw.
- Toast slider buns lightly in the oven for 8–10 minutes.
- Assemble sliders: chicken → slaw → pickled vegetables → top bun.
- Serve immediately
Notes
Toast buns to prevent sogginess.Assemble just before serving for best texture.Marinating enhances flavor significantly.Ingredients can be prepared ahead and stored separately.
