#cookingwithCICI [special edition]: Sweet Chilli Chicken Sliders

Heya guys! Today, I have the honour of authoring this guest post. My name is Ivy Mabelle and together with one of my bestest friends, Cynthia Okech, we have a segment on http://kenyanbelle.com/  called #cookinwithCICI in which we share awesome recipes. Much like the one we have here. Talk about melting in your mouth! You won’t be able to help yourself from going for seconds with these sliders. You can make them for a casual hangout or get-to-together, I can guarantee they will be a hit amongst your homies. So what are you waiting for; let’s get crackin’!

Sweet Chilli Chicken Sliders

  • Servings: 9 sliders
  • Difficulty: easy
  • Print


Ingredients

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    • Medium sized scones (PACK OF 9)
    • 3 chicken breasts
    • Juice of one lemon
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ cup corn flour
    • 4 tbsp ketchup
    • 4 tbsp chilli sauce
    • ¼ cup vinegar
    • 1 tbsp soy sauce
    • 3 tbsp sugar
    • 1 tbsp honey
    • Half a cucumber, cut into slices
    • Tomato slices
    • I cup grated cheddar cheese
    • 1 tbsp unsalted butter
    • ½ tsp mixed herbs
    • Aluminium foil

Directions

For the sauce:

Mix the ketchup, vinegar, sugar honey and chilli sauce in a cup and set aside. (Taste to ensure it is neither too sweet nor bitter)

To prepare the chicken:

      1. Cut the chicken into strips then in a bowl mix the chicken, lemon juice, salt and pepper and the corn flour and let it marinate for 5 to 10 minutes.Processed with VSCO with c2 preset
      1. Preheat the oven to 180oc
      2. Fry the chicken in a pan just until the strips have browned and not completely cooked. Note that the chicken will be sticky at this point so try and separate them while they are browning.Processed with VSCO with c2 preset
      1. Pour the chicken onto a sheet of foil and fold the foil so as to make a sort of bag. Then over the chicken, pour the prepared sauce. Leave the chicken partially covered.
      2. Processed with VSCO with c2 preset
      1. Place the foil onto a baking tray and into the oven to cook for 25 minutes. Check on the chicken after 15 minutes to ensure they are evenly coated in the sauce and turn over some pieces.Processed with VSCO with c2 preset
      1. Cut the scones half way through without separating them individually. Put the bottom piece on a tray or square baking dish.
      2. Once ready remove the chicken from the oven.
      3. Arrange the tomatoes and cucumbers at the bottom, layer with the chicken then the cheese. Cover with the top part of the scones.Processed with VSCO with c2 preset
      1. Melt the butter and mix it with the herbs. Coat the top of the scones with the butter mixture.Processed with VSCO with c2 preset
      1. Place the sliders back into the oven for 10 minutes to melt the cheese. Serve and enjoy!

by Kenyan Belle


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