These Honey Garlic Chicken Sliders are sticky, sweet, and bright — the kind of small sandwiches that disappear before you can say “seconds.” Tender chicken bathed in a garlicky honey-soy glaze and piled into soft slider buns with a crisp, colorful slaw make these perfect for casual dinners, game-day spreads, or any time you want a big hit of flavor in mini form. The sauce is balanced with savory soy, a touch of hoisin-style umami, and a hint of tang from balsamic glaze and rice vinegar. A crunchy slaw featuring Napa and red cabbage, carrots, and red pepper brings freshness and snap, while cilantro, sesame seeds, and optional sriracha add the finishing touches.

Below you’ll find a full ingredient list, helpful notes, and clear step-by-step instructions rewritten for clarity. The recipe uses 1 ½ pounds (683 g) skinless, bone-in chicken thighs or chicken breasts — choose whichever cut you prefer and follow the cooking method below for tender results.

Why these sliders work

Sweet and savory glaze: Honey and soy create that irresistible sticky coating people crave.
Balanced crunch: The slaw adds texture and acidity to cut through the richness of the sauce.
Adaptable protein: Use bone-in chicken thighs for extra flavor or chicken breasts for leaner meat — the sauce and cooking method work for both.
Entertaining-friendly: Sliders are easy to assemble and scale up for a crowd.

Ingredients

1 ½ pounds (683 g) skinless, bone-in chicken thighs or chicken breasts
¼ cup (59 ml) low sodium soy sauce (I used regular)
3 tablespoons (48 g) hoisin sauce (I used oyster sauce)
3 tablespoons (48 g) Thai sweet chili sauce
2 tablespoons (30 ml) balsamic glaze
2 tablespoons (42 g) honey
3 cloves garlic, minced
1 medium onion, diced
½ cup (50 g) shredded Napa cabbage
½ cup (50 g) shredded red cabbage
¼ cup (15 g) thinly shredded carrots
¼ cup (15 g) thinly sliced red bell pepper (my addition)
2 tablespoons (30 ml) rice vinegar
½ teaspoon sugar
12 Slider buns
Fresh cilantro, for garnish
Sriracha (optional)
Sesame seeds, for garnish (optional)

Make-ahead and swaps

If you want to save time, you can prepare the slaw a few hours ahead; it will keep its crunch for several hours when chilled. The sauce also refrigerates well for up to 3 days. For a slightly lighter topping, swap the buns for whole wheat slider rolls. If you prefer less heat, omit the Thai sweet chili sauce or reduce the sriracha at the table.

Equipment

Large skillet or sauté pan with a lid
Tongs
Mixing bowls
Sharp knife and cutting board
Measuring cups and spoons

Instructions

Follow these steps in order. Measurements and ingredient names come directly from the ingredient list above.

Prepare the chicken: Pat the 1 ½ pounds (683 g) skinless, bone-in chicken thighs or chicken breasts dry with paper towels. Season lightly with a pinch of salt and pepper if desired. Set aside while you prepare the sauce and vegetables.
Make the sauce: In a medium bowl, whisk together ¼ cup (59 ml) low sodium soy sauce, 3 tablespoons (48 g) hoisin sauce, 3 tablespoons (48 g) Thai sweet chili sauce, 2 tablespoons (30 ml) balsamic glaze, 2 tablespoons (42 g) honey, and 3 cloves garlic, minced. Stir until the honey is dissolved and the mixture is uniform.
Sear the chicken: Heat a large skillet over medium-high heat and add a thin layer of neutral oil (about 1 tablespoon) if your pan needs it. When the oil shimmers, add the chicken pieces skinless side down first. Sear for 4–5 minutes per side, until both sides have a golden-brown color. The goal is a flavorful sear, not to cook through completely.
Add onion and sauce: Push the seared chicken to one side of the pan or remove briefly if the skillet is crowded. Add the diced 1 medium onion to the skillet and sauté 2–3 minutes until slightly softened. Return any chicken you removed to the pan. Pour the prepared sauce over the chicken and onions, turning the chicken so it’s evenly coated.
Simmer until cooked through: Reduce the heat to medium-low, cover the skillet, and simmer for 18–25 minutes, depending on the size and thickness of your chicken pieces. Bone-in thighs typically need closer to 25 minutes; thinner breasts will take less time. Check doneness with an instant-read thermometer — the thickest part of the chicken should reach 165°F (74°C). During the last 3–5 minutes of cooking, remove the lid and spoon sauce over the chicken to help thicken the glaze.
Rest and shred the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Remove and discard any bones if you used bone-in pieces. Using two forks, shred the meat or chop it into bite-sized pieces. Toss the shredded chicken in any remaining glaze in the pan so each piece is nicely coated.
Prepare the slaw: In a medium bowl combine ½ cup (50 g) shredded Napa cabbage, ½ cup (50 g) shredded red cabbage, ¼ cup (15 g) thinly shredded carrots, and ¼ cup (15 g) thinly sliced red bell pepper. Add 2 tablespoons (30 ml) rice vinegar and ½ teaspoon sugar. Toss well and let sit for 5–10 minutes to allow the flavors to meld. Taste and adjust with a pinch more sugar or a splash more rice vinegar if you want it sweeter or tangier.
Toast the slider buns (optional): Split the 12 slider buns and toast them cut-side down in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Toasting adds texture and prevents the bottoms from getting soggy.
Assemble the sliders: Place a generous spoonful of shredded honey garlic chicken onto the bottom half of each toasted slider bun. Top with a portion of the cabbage-carrot-red pepper slaw. Add fresh cilantro leaves, a drizzle of sriracha if you like some heat, and a sprinkle of sesame seeds for a nutty finish. Cap with the top bun.
Serve: Arrange the assembled Honey Garlic Chicken Sliders on a serving platter and serve immediately while the chicken is warm. Offer extra sriracha and additional fresh cilantro on the side for guests who want to customize their sliders.

Notes and tips

Protein selection: Both bone-in thighs and breasts work here. Thighs stay juicier and handle the braising-like method very well. If you use breasts, watch cooking time closely to avoid dryness.
Hoisin/oyster: The ingredient list calls for 3 tablespoons (48 g) hoisin sauce (I used oyster sauce). Either creates a deep umami note. If using oyster-style sauce, it will still blend beautifully with the soy and honey.
Make it extra sticky: If you want a thicker, glossier glaze, remove the chicken from the pan when cooked, then simmer the sauce alone on medium heat for 3–5 minutes until slightly reduced. Toss the shredded chicken back in to coat.
Slaw crunch: Shredding the cabbage and carrots finely gives the best textural contrast to the soft chicken. Prepare the slaw just before serving for ideal crispness.
Leftovers: Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet with a splash of water or reserved sauce to avoid drying out.

Serving suggestions

These sliders are great with oven-baked fries, a simple green salad, or pickled cucumbers. For a party, set up a slider bar with extra slaw, sriracha, sesame seeds, and cilantro so guests can build their own. The bold honey garlic flavors pair well with a citrusy, sparkling drink or cold beer.

Nutritional overview

This recipe yields twelve sliders. Exact nutrition will vary with the chicken cut and bun type you choose. The combination of protein, carbohydrates from the buns, and vegetables in the slaw makes these sliders a satisfying handheld meal.

Final thoughts

Honey Garlic Chicken Sliders strike a lovely balance between sweet, savory, and tangy, with crunchy slaw to keep every bite interesting. They’re simple to make, easy to scale, and crowd-pleasing. Whether you’re feeding friends or making a casual weeknight dinner, these mini sandwiches deliver bold flavor without fuss. Enjoy!

Honey Garlic Chicken Sliders

Sweet-and-savory shredded chicken with crunchy slaw served on slider buns.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

1 1/2 pounds skinless bone-in chicken thighs or chicken breasts
1/4 cup low sodium soy sauce 59 ml (regular soy sauce is fine)
3 tablespoons hoisin sauce 48 g (oyster sauce can be used)
3 tablespoons Thai sweet chili sauce 48 g
2 tablespoons balsamic glaze
2 tablespoons honey 42 g
3 cloves garlic minced
1 medium onion diced
1/2 cup Napa cabbage shredded, about 50 g
1/2 cup red cabbage shredded, about 50 g
1/4 cup carrots thinly shredded, about 15 g
1/4 cup red bell pepper thinly sliced (optional)
2 tablespoons rice vinegar 30 ml
1/2 teaspoon sugar
fresh cilantro for garnish
Sriracha optional
sesame seeds optional, for garnish

Equipment

Slow Cooker
Cutting Board
two forks
Large Bowl
Measuring cups and spoons
Knife

Method

Place the raw chicken in the bottom of the slow cooker in a single layer if possible.
In a bowl, whisk together the soy sauce, hoisin sauce, Thai sweet chili sauce, balsamic glaze, honey, minced garlic, and diced onion until smooth.
Pour the sauce mixture evenly over the chicken in the slow cooker.
Cover and cook on low for 4 to 5 hours, until the chicken is very tender and easily shreds with forks.
Transfer the cooked chicken to a cutting board and shred with two forks into thin strips; return some sauce from the slow cooker to the shredded chicken to keep it moist.
While the chicken cooks, make the slaw: combine shredded Napa cabbage, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, rice vinegar, and sugar in a large bowl; toss to combine and refrigerate until ready to use.
Divide the shredded chicken among the slider buns, top with slaw and fresh cilantro, and drizzle with Sriracha and sprinkle sesame seeds if desired; serve immediately.