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.
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.
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.
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!
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!
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:
- Put just a micro amount of sauce and the sticky plum chicken filling in your sliders.
- 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! 😀
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!
- Use pretzel buns.
- 250 gms boneless chicken
- 7 medium sized plums
- 1 medium onion sliced
- 5 medium sized cloves of garlic finely chopped
- 1.5 inch piece of ginger finely chopped
- 6 cloves
- 1 tbsp + 1 tsp brown sugar
- 1/4th cup tomato ketchup
- 2 tsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp red chilli powder
- Juice of 1 lime
- 1 tsp pepper powder
- 1 tsp salt
- 2 tbsp oil
- ½ stick of cinnamon
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 4 cloves of garlic minced or finely chopped
- 1/3rd cup fresh coriander chopped*
- Tomatoes thinly sliced
- Raw onion rings
- Cheddar cheese slices
- Marinate the chicken overnight for a burst of flavours.
- 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.
- Take them out and run them under cold water.
- 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.
- 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.
- 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.
- 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.
- After about 10 minutes, pay attention to the pan and stir quite often, otherwise, the sauce will stick to the pan and burn.
- Turn off the heat when the sauce has thickened considerably and let it cool.
- Make the mayonnaise sauce. Combine all the ingredients for the garlic-herb mayonnaise and mix well.
- Slice the pretzel bun in half.
- You can grill the pretzel buns on a grill pan to get them nice and crisp.
- Place a few tomato slices on the base of the bun.
- Add the sticky plum chicken sauce.
- Place a slice of cheddar cheese on top and pop it into the oven for about 3-4 minutes at 210 degrees C.
- Once it is out of the oven, add the onion rings.
- 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.