Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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This is the Yakitori Chicken slider of the Asian Sliders Trio, found here: http://www.furaffinity.net/view/23931719/

Vrghr used ground chicken for this, but this would be equally good (or perhaps better) using boneless, skinless chicken thighs. The texture of the ground chicken was nice, tender. But some of the folks liked the idea of a bit more substantial resistance which un-ground thigh would give. Vrghr suggests the Thighs over the Breasts in this case, as they are stronger in flavor and more juicy.

The home-made Yakitori sauce is a wonderful creation! Dashi provide the base, with LOTS of other flavors layered on top. This is a wonderful sauce for chicken. Vrghr definitely should have tried making it sooner!

Vrghr added several of the sauce ingredients into the ground chicken. Of course, if you use chicken thighs instead, that won't be possible. In that case, marinating the chicken in the sauce before hand should give a similar result.

Vrghr served all these sliders on King Hawaiian Bread rolls. Others would work as well, or you could bake your own. But the tenderness and gentle sweetness perfectly complemented the slight touch of sweetness in all three sliders.

Because Vrghr was cooking these for an office party, wuff used a 3-step technique for the preparation. The ground chicken was FAR too tender to cook in the sous vide, so Vrghr cooked them gently in a skillet to make them a little stronger. This was followed by the bath in a Sous Vide at 145 degrees for 90 minutes to make certain the interior temperature reached pasteurization point. . Then storage in the refrigerator until party day. 90 minutes before serving, Vrghr returned these to the Sous Vide at 140 degrees for another hour to warm them to the middle, then transferred them to an electric skillet for a quick fry on all side.

Thanks to the Sous Vide, it only took 30 minutes to put food on the table from the start of actual "cooking" for the party.

The recipe below gives instructions for cooking on stove top, start to finish. But feel free to substitute the steps above if you're going to prepare a batch of sliders for a party, and don't want to be in the kitchen doing prep while the friends are out having fun.

NOTE: If doing these Sous Vide, the interior temperature can be held MUCH lower. Food safety is a matter of both time and temperature. The ground meats used in these sliders MUST be effectively pasteurized (especially the chicken!) If you like burgers medium rare, or a bit pink and warm in the middle, Sous Vide is the ONLY safe way to make them! You can hold the temperature at Medium Rare (or lower) long enough to ensure safety. Otherwise, you need to take the temperature high enough to be sure all the "bugs" are gone, and that temp is 160 or above. Holding the interior temp in the sous vide over 140 degrees for a hour ensures these are safe.

Ingredients:
For the Chicken
Chicken Thighs & Breasts, ground (~1.5 lb)
1C Scallions
2Tbs pureed Daikon Radish
1Tbs crushed Garlic
1Tbs crushed Ginger
2-3tsp Sriracha
~1/3 -1/2C Yakitori Sauce (below)

King's Hawaiian Rolls (1 per slider)

1 Tbs olive oil

For the Yakitori Sauce
1.5C Dashi (use the instant)
2C Sake (or dry sherry)
1C Mirin
1C Soy Sauce
½C Brown Sugar
2-3 Tbs ground fresh Ginger Root (or paste)
2-3 Tbs crushed Garlic (or paste)
1/2 C Scallions, Chopped
2-3 tsp Arrow Root + 2 Tbs cold water mixed to a slurry

For the Ma Ploy Mayo
1 C Mayonnaise
1/3-1/2 C Ma Ploy sweet chili garlic sauce
1 Tbs Lime Juice

Instructions:
For the Yakitori Sauce
Add all ingredients except the slurry to a medium sauce pan over medium-high heat, and whisk until combined. Boil gently until reduced by about 1/2. (Dip out some now for mixing with the ground chicken, or as a marinade.) Add the Arrow Root and whisk in. Simmer until the root thickens everything to coat the back of a spoon.
Allow to cool somewhat. Then add to a jar or squeeze bottle and refrigerate until ready for use.

For the Ma Ploy Mayo
Combine all ingredient in a medium bowl and mix together until completely incorporated and everything achieves the same color. Taste, and adjust the strength of the Ma Ploy as desired
Add to a jar or squeeze bottle and refrigerate for 2-3 hours or more, for the flavors to meld

For the Sliders
Place the ground chicken in a large bowl. Add the remaining ingredients, and mix by hand until everything is just incorporated. Don't over-work the meat

Scoop 1/3 C of meat up into the palm of your hand. Shape the meat into a sphere, then flatten it slightly.

In a large skillet over medium LOW heat, add the olive oil and allow to warm for a minute or two. Add the chicken patties. Cook for5-8 minutes on the first side, then carefully (they will be fragile) flip each one. Cook another 5-6 minutes or so on the other side

Raise the heat to medium high, and allow to continue cooking until a golden brown. Flip, and cook on the other side until likewise golden and toasted

Slice the King's Hawaiian Roll in half. Spread a bit of the Ma Ploy Mayo on the base. Add the slider. Add a drizzle of the Yakitori sauce. Top with a slice or two of Danmuji pickled daikon (found here: http://www.furaffinity.net/view/23932596/ )

!!DEVOUR!!