Sticky Plum Chicken Sliders

These sticky plum chicken sliders are sandwiched between a sliced pretzel bun and loaded with creamy, sticky, delicious goodness that is bursting with flavors and textures.

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Remember these pretzel buns I made a few days ago?

Yes, I had actually made them with an ulterior motive in mind.

I wanted to eat homemade burgers!

What? Crazy girl, go to your nearest burger joint, I hear you say.

But trust me, when you make these beauties at home, I double dare you, one bite is all it takes for you to lose yourself in this black hole of flavours, textures and aromas!

It is hypnotising, it is like going into a trance. One bite, people; just one bite and you will suddenly find that you end up tuning out all the chaos from the outside world.

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Right in that moment, it’s just you and these sticky plum chicken sliders.

Let’s dissect all of the layers, shall we?

You already know the magic of pretzel buns, so bake a batch and watch the magic happen right before your eyes.

plums the cupcake confession

Next is the sticky plum chicken sauce. What can I say, you guys!!! It’s spicy, it’s sweet, and it’s got a pleasant plum taste humming in every bite but not overpowering to make you gag of the sickly sweetness. There’s the heat from all the ginger, garlic and spices and then as if to balance it out, there is a dash of acidity in the form of rice wine vinegar and a generous squeeze of one whole lime.  And when marinated overnight, the flavours just meld together and this marriage of flavours and textures is SOOOOO worth celebrating!

spicy plum sauce chicken the cupcake confession

Next is the garlic herb mayonnaise – It’s like glue; it brings all the flavours together. This is the kind of glue I’d happily eat everyday!

It’s the easiest sauce to make and literally takes 2 minutes. All you have to do is combine mayonnaise, Dijon mustard, garlic, lime juice and some herbs! I used coriander. You could replace it with mint or dill or even basil. Or better yet, you could combine all of them together!

Now, you should be warned; this is a messy dish!

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The sauces are going to ooze out, they will settle generously on your fingers and all over your mouth and trust me, that’s the best part about eating these sliders.

You will find it excruciatingly difficult to stop at just one.

Now, I have a few tips to make sure that you avoid the mess:

  1. Put just a micro amount of sauce and the sticky plum chicken filling in your sliders.
  2. Don’t wear fancy // new clothes when diving into it.

And if you’re like me, you’re just going to dive into it anyway, extra loaded with all the deliciousness and sauce all over your fingers and face!
That’s the way

Uh huh huh

I like it

Ih huh huh!


Go on, make these sliders! I’m telling you, it’s going to be the best decision you’d have made that day! 😀

sliders full view the cupcake confession

Also, just to give you a heads up, I’ll be hosting my first ever giveaway on Monday to celebrate my 21st birthday with all you lovely people! I’ve spent the past couple of days shopping around for some really super cool goodies that I think you will love and I am going to give it to one lucky reader!

This giveaway is open for people all over the world so do come back on Monday!

Sticky Plum Chicken Sliders


    For the buns:
  1. Use pretzel buns.
  2. For the Sticky Plum chicken sauce:
  3. 250 gms boneless chicken
  4. 7 medium sized plums
  5. 1 medium onion sliced
  6. 5 medium sized cloves of garlic finely chopped
  7. 1.5 inch piece of ginger finely chopped
  8. 6 cloves
  9. 1 tbsp + 1 tsp brown sugar
  10. 1/4th cup tomato ketchup
  11. 2 tsp soy sauce
  12. 1 tbsp rice wine vinegar
  13. 1 tbsp honey
  14. 1 tsp red chilli powder
  15. Juice of 1 lime
  16. 1 tsp pepper powder
  17. 1 tsp salt
  18. 2 tbsp oil
  19. ½ stick of cinnamon
  20. For the Garlic and Herb mayonnaise:
  21. ½ cup mayonnaise
  22. 2 tsp Dijon mustard
  23. 4 cloves of garlic minced or finely chopped
  24. 1/3rd cup fresh coriander chopped*
  25. Additional elements for the sliders:
  26. Tomatoes thinly sliced
  27. Raw onion rings
  28. Cheddar cheese slices


  1. Marinate the chicken overnight for a burst of flavours.
  2. For the plum sauce, bring a pot of water to boil. Once the water is bubbling, add the plums and leave them in the water for not more than 60 seconds.
  3. Take them out and run them under cold water.
  4. The skin will come off easily. Placing a plum in your palms, squeeze over the marinade bowl so that all the juices fall straight in and all you are left with is the seed. Do this for the rest of your plums, it will take a lot lesser time than de-seeding and popping them into the blender.
  5. Mix the rest of the ingredients for the sticky plum chicken sauce and mix together with your hands. Cover with a cling film and refrigerate overnight.
  6. Once it has marinated, heat some oil in a pan and add the chicken along with the sauces into the hot pan and let it cook.
  7. At this stage, it is probably going to look too watery but over a period of 10 – 15 minutes of medium high heat, the sauce will start thickening up.
  8. After about 10 minutes, pay attention to the pan and stir quite often, otherwise, the sauce will stick to the pan and burn.
  9. Turn off the heat when the sauce has thickened considerably and let it cool.
  10. Make the mayonnaise sauce. Combine all the ingredients for the garlic-herb mayonnaise and mix well.
  11. For assembling the burger:
  12. Slice the pretzel bun in half.
  13. You can grill the pretzel buns on a grill pan to get them nice and crisp.
  14. Place a few tomato slices on the base of the bun.
  15. Add the sticky plum chicken sauce.
  16. Place a slice of cheddar cheese on top and pop it into the oven for about 3-4 minutes at 210 degrees C.
  17. Once it is out of the oven, add the onion rings.
  18. Top with the garlic herb mayonnaise and cover with the other half of the pretzel bun.


* You could use just about any herb you like, like fresh mint, dill, basil or even a combination of all.

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    1. Thaaaankkkkk you so much Arpita!!!!!!!!! 😀 You will LOVE the sticky plum chicken. I hope you make these and like it! 🙂 :*It does get a little messy while eating it but it’s like the best kind of messy hehehe! 😀

  1. That sauce sounds absolutely incredible, Samina! There is such a burst of beautiful flavours in there! I think I could eat spoonfuls of that by itself!
    For the chicken, do I just grill it? was that part in your previous recipe? 🙂

    1. Thankkkk you soooo much Helen!!!!! :* :* I totallllly ate the sauce by the spoonful and I ate some of the leftover sauce with rice too! hehehe!!!! 😀 You could grill the chicken too that would taste lovely!!!!!! ^_^ I just chucked the whole marinate including the chicken in a hot pan and cooked till the sauce reduced and I grilled the buns before using it. 😀

  2. Hi. Looks so yummy. I want to make this but a little confused. Ot says marinate the chicken. doesn’t specify what goes in the marinate. Also do I cook the chicken with the plum sauce?? Thanks.

    1. Hi Eva!!! 🙂 Thank you so much!!!! To answer your question, the complete list of ingredients for the marinate is specified in the ‘Ingredients’ section under ‘For the Sticky Plum chicken sauce’ heading. There’s onions, garlic, ginger and other ingredients along with their measures. So you mix all of those ingredients along with the chicken overnight and then pour all of the sauce including the chicken in a hot pan with oil and cook for about 15-20 minutes or until the sauce has reduced! 🙂 I hope I have cleared your doubt; if you do have any more questions, please do not hesitate to ask! 🙂

  3. With over a thousand reviews, mine is not necessary, but yet I want to share that we loved it! I used 2 1/2 pounds of chicken and doubled the sauce. We like alot of sauce over the rice. I cut back on the crushed red pepper because several reviewers felt it was too spicy for kids but we love spicy dishes and the entire family agrees that we should have left all of the crushed pepper in. I also doubled the garlic because—I always double the garlic–we Loooove garlic! I also added cornstarch to the sauce for thickening. I definitely will be fixing this dish again.

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