This idea actually came to me in the middle of the night! As you guys know, I’ve been exploring Filipino cuisine for a while now (I’ve made over 22 dishes!), so I wanted to try my hand at something truly unique. For this recipe, I wanted to take one of my absolute favorite sauces—Sawsawan—and do something different with it.
My fiancé and I literally refer to Sawsawan as “crack sauce” because it’s so addictive. We eat it with fish, Lumpia, and pretty much anything fried! I decided to take the concept of that sauce and turn it into a zesty red cabbage slaw to pair with crispy fried chicken. It was one of the best decisions I’ve ever made in the kitchen! My fiancé loved it, I loved it, and my brother was a huge fan, too.
A huge shout out to King’s Hawaiian for sending me a package of their sweet rolls. This idea couldn’t have come to life without them! Now, let’s get into this recipe.
Hawaiian Roll Chicken Sliders Ingredients
- King’s Hawaiian Sweet Rolls: The essential soft, sweet base that holds this fusion masterpiece together.
- Chicken Thighs: My go-to for sliders because they stay juicy and tender under that crispy fried crust.
- Seasoned Salt, Garlic Powder, Paprika, & Black Pepper: The “holy grail” seasoning blend for that classic, savory soul food chicken flavor.
- Hot Sauce: Just a splash to give the chicken batter a little background hum of heat.
- Red Cabbage & Sweet Onion: These provide the ultimate crunch and a bright color that pops on the plate.
- Thai Chilis: For my spice lovers—these give the slaw that authentic Filipino kick.
- White Vinegar & Soy Sauce: The two pillars of Sawsawan that create that irresistible tangy, salty profile.
- Kalamansi Extract: The secret weapon! This Filipino citrus adds a zesty flavor you can’t get from lemons alone.
- Fresh Garlic: Minced fine to infuse the slaw with that bold, aromatic punch we love.
- Mayo & Banana Ketchup: When mixed, these create a creamy, sweet, and tropical spread that ties the whole slider together.
- Saba Bananas: These Filipino cooking bananas are steamed or fried to create a starchy, delicious side dish.
- Other Necessities: banana leaf, beef tallow, and cast iron-skillet
How to Make Hawaiian Roll Chicken Sliders
To bring this idea vision to life, I started with the prep work. I was used bone-in chicken thighs, so I started by removing the bones. Pro-tip: Don’t throw those bones away! I stored mine in a Ziploc bag for the freezer to use for future broths or soups.
Once the thighs were ready, I seasoned them with seasoned salt, garlic powder, paprika, black pepper, and hot sauce. If you’ve read some of my other blog posts, you know Lawry’s Seasoned Salt is a staple in my family. My parents have used it for generations, and now I’m carrying on the tradition. My mom always says, “You can always tell when Lawry’s ain’t in a house,” because the food just tastes like something is missing without it!
After massaging those seasonings into the chicken, I prepped my flour dredge with the exact same dry seasonings. For the frying, I skipped the regular vegetable oil and used Beef Tallow and my cast-iron skillet. I love beef tallow because it’s a healthier alternative with a much deeper flavor, and a cast-iron skillet is unmatched when it comes to getting that perfect, crispy crust. Once the tallow was hot, I fried the chicken until golden brown and let it rest on a wire rack.
While the chicken rested, I took my steamed Saba bananas, cut them into wedges to look like potato wedges, and fried them until they were crispy and brown. While those drained, I tossed together the “crack sauce” slaw: chopped red cabbage, Thai chilis, red onion, and minced garlic mixed with vinegar, soy sauce, and kalamansi extract. To finish, I sliced the King’s Hawaiian rolls in half and spread on a quick sauce made of Hellmann’s mayo and banana ketchup. I piled on the fried chicken, topped it with that zesty red cabbage slaw, and served it all up on a banana leaf with those Saba wedges and extra banana ketchup on the side. This is fusion cooking at its absolute best!
Why You Will Love These Hawaiian Roll Chicken Sliders
If you are looking for the ultimate crowd-pleaser, this is it! These sliders are the perfect mix of crunchy, tangy, and sweet. They are an incredible way to introduce your friends and family to Filipino flavors through a familiar favorite like fried chicken sliders.
- Summer Ready: These sliders are perfect for the summertime! As we get ready to transition into warmer weather and start heading outside, this is exactly what you want to bring to a family gathering or a backyard cookout.
- Unique Fusion: The combination of soul food seasoning and Filipino “crack sauce” (Sawsawan) creates a flavor profile your guests have probably never had before, but they’ll be asking for the recipe all night.
- Simple & Scalable: Using King’s Hawaiian rolls makes it so easy to whip up a large batch for a crowd. You can prep the slaw and the chicken dredge ahead of time, so you’re ready to fry and serve when the party starts!
- The Perfect Side: Serving these with Saba banana wedges instead of traditional fries is a total game-changer. It keeps the island theme going and tastes amazing with extra banana ketchup.
Hawaiian Roll Chicken Sliders
Description
These Hawaiian Roll Chicken Sliders are made with crispy seasoned chicken, a tangy sawsawan-inspired red cabbage slaw, and a creamy banana ketchup sauce, all served on soft King’s Hawaiian rolls. They’re sweet, savory, slightly spicy, and perfect for cookouts, family gatherings, or an easy weekend meal.
Ingredients
Chicken
Seasoned Flour
Cabbage Topping
Spread
Instructions
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In a bowl, season the chicken thighs with Lawry's, garlic powder, black pepper, paprika, and hot sauce.
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In a separate bowl, combine flour, Lawry’s seasoned salt, garlic powder, black pepper, and paprika. Stir well to create the seasoned flour mixture.
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Dredge each chicken thigh in the seasoned flour, pressing firmly so the coating sticks well.
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Heat oil in a skillet to 350°F. Fry the coated chicken until golden brown and fully cooked, about 6-8 minutes per side depending on thickness. Remove and let rest.
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Fry the sliced saba bananas until lightly golden. Remove and drain on paper towels.
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In a bowl, combine red cabbage, sweet onion, Thai chilis, minced garlic, white vinegar, soy sauce, and kalamansi extract. Toss well and set aside.
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In a small bowl, mix mayonnaise and banana ketchup until smooth.
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Slice the King’s Hawaiian rolls in half. Spread sauce on the buns. Add sliced fried chicken to the bottom bun, and top with sawsawan slaw. Serve immediately with saba banana fries and banana ketchup on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 6g30%
- Cholesterol 90mg30%
- Sodium 820mg35%
- Total Carbohydrate 52g18%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
