Sweet & Sour Shanghai Sambal Sliders with Roasted Ginger Chili Lemon Mayo and Citrus Cucumber Jicama Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

These sliders celebrates the collaboration of the American chicken sandwich with the bold and flamboyant flavors of Shanghai China. The combination of the sweet and spicy Asian flavors will have your friends and family begging for more! These Asian inspired chicken sliders are spicy, sweet, sassy, saucy, and tasty-A combination that will throw a delicious Shanghai Chinese feast in your mouth!


Roasted Ginger Chili Lemon Mayo:

3/4 cup mayonnaise with olive oil

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/2 teaspoon roasted ground ginger, prefer McCormick

2 teaspoons Sambal Oelek Chili Paste

1/4 cup chopped fresh cilantro


2 pounds fresh ground chicken

2 teaspoons Asian Spiced Sea Salt, prefer McCormick

1/2 cup Sweet and Sour Duck Sauce

1 tablespoon Sambal Oelek Chili Paste

1/2 cup green scallions, finely chopped

1 teaspoon roasted ground ginger, prefer McCormick

2 cloves of garlic, minced

1/4 cup fresh cilantro, finely chopped

Citrus Cucumber Jicama Slaw:

1/4 cup fresh lime juice

2 cloves garlic, finely chopped

1 tablespoon Colavita Extra Virgin Olive Oil

1/2 teaspoon Asian spiced sea salt, prefer McCormick

2 teaspoons Sweet and Sour Duck Sauce

1 teaspoon Sambal Oelek Chili Paste

1 teaspoon lemon zest

1/2 teaspoon roasted ground ginger

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 English cucumber, julienne

1 orange bell pepper, julienne

1/2 cup carrots, julienne

1/2 cup daikon radish, julienne

1 cup jicama, julienne

Other ingredients:

2 tablespoons vegetable oil, for brushing on grill

1/2 cup Sweet and Sour Duck Sauce, for basting

12 Kings Hawaiian Sweet Dinner Rolls or mini burger buns

3/4 cup fresh watercress leaves


To make the Roasted Ginger Chili Lemon Mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make patties, combine all of the ingredients in a large bowl. Handling the chicken as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the Citrus Cucumber Jicama Slaw, whisk lime juice, garlic, olive oil, sea salt, sweet and sour duck sauce, sambal, lemon zest, ginger, cilantro, and parsley in a small bowl. Combine the cucumber, bell pepper, carrots, radish, and jicama in a large bowl. Toss the slaw dressing to coat fresh vegetables. Cover with plastic wrap and set aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is fully cooked, 4 to 6 minutes on each side. During the last few minutes of cooking, baste the patties equally with the sweet and sour duck sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble sliders, spread the cut sides of the buns with equal portions of the roasted ginger chili lemon mayo. On each bun bottom, layer with equal amounts of watercress leaves, chicken patty and equal portions of the citrus cucumber jicama slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 1/2 hours, grilling time: 10 minutes