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Teriyaki Pulled Chicken Bannock Sliders
Prep: 15 minutes
Cook: 25 minutes (plus slow cooking time for chicken)
Servings: 6 sliders
The Slider Reimagined
Forget ordinary bread buns! We're elevating the slider game by pairing the soulful, simple goodness of bannock with the umami-rich flavors of Japanese teriyaki. These mini sandwiches are a delightful mix of textures and tastes: soft, warm bannock, juicy shredded chicken, and a crunchy, quick-pickled slaw to cut through the richness. It's a fun, hands-on meal perfect for sharing.
Materials
- For the Bannock Buns: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup shortening, 1 cup milk
- For the Teriyaki Chicken: 2 lbs boneless, skinless chicken thighs, 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 2 cloves garlic minced, 1 tbsp grated ginger
- For the Quick Slaw: 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1/4 cup rice vinegar, 1 tbsp sugar
- To Garnish: Sesame seeds, Kewpie mayonnaise
Preparation
- Let's get the star of the show ready: the teriyaki chicken. You can do this ahead of time in a slow cooker! Just place the chicken thighs, soy sauce, mirin, brown sugar, garlic, and ginger in the slow cooker and cook on low for 4-6 hours until tender. Once cooked, shred it with two forks right in the delicious sauce.
- Next, the zesty slaw that will add the perfect crunch. In a bowl, whisk together the rice vinegar and sugar until the sugar dissolves. Toss in the shredded carrots and cucumber, mix well, and set aside in the fridge to marinate.
- Time for our bannock buns! In a large bowl, mix the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk to form a soft dough.
- Turn the dough onto a lightly floured surface and knead gently 5-6 times. Pat the dough out to about 1/2-inch thickness and use a 3-inch round cutter to cut out your slider buns.
Cooking
- Preheat your oven to 400°F (200°C). Place the bannock buns on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the buns are puffed up and golden brown on top. The smell of fresh-baked bread will fill your kitchen – it's one of the best parts!
- While the buns are baking, ensure your pulled chicken is warm and ready to go. Give it a final stir to make sure it's fully coated in that glossy teriyaki glaze.
- Once the bannock buns are out of the oven, let them cool just enough to handle. Carefully slice them in half horizontally, ready to be filled.
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