Little Dippers

A trio of fried chicken sliders on King’s Hawaiian® bread filled with caramelized Maui onions, ancho honey, and chipotle-cilantro mayo, served with green chile queso for dipping.

9pk sweet hawaiian slider bug package with no background
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Servings:
3 sliders and 7 ounces of queso
Yield:
24 servings

Ingredients

  • 72 each
    1.5 ounce boneless, skinless chicken thighs (2"–3" portions)
  • 4 qt
    Seasoned Flour (subrecipe)
  • 4 qt
    Beer Batter (subrecipe)
  • 72 each
    King’s Hawaiian Original Slider Buns
  • 1 ½ c
    Liquid butter or margarine
  • 4 ½ c
    Chipotle-Cilantro Mayo (subrecipe)
  • 6 c
    Cilantro sprigs, minimal stems, clusters of 2–3 leaves
  • 2 ¼ c
    Ancho Honey (subrecipe)
  • 4 ½ c
    Caramelized Maui Onions (subrecipe)
  • 5 ¼ qt
    Green Chile Queso (subrecipe)
  • 1 ½ c
    Green Chile Pico de Gallo (subrecipe)
  • 3 tsp
    Cilantro, chiffonade, for garnish

Build It!

Prepare each trio to order as follows:

  1. Dredge 3 chicken thigh portions in Seasoned Flour, then Beer Batter, then Seasoned Flour again. Fry in a 350°F fryer for 3 to 4 minutes until golden brown and thoroughly cooked. Remove chicken from fryer and allow to drain.

  2. Meanwhile, brush the inside cut portions of 3 buns with 1⁄3 tablespoon each liquid butter or margarine. Place on a 350°F flattop and toast for 2 minutes. Remove and set on a cutting board.

  3. Spread ½ tablespoon Chipotle-Cilantro Mayo on each toasted bun half and cover each bottom portion with approximately 6 cilantro sprigs.

  4. Place a chicken thigh on each prepared bottom bun, drizzle each with 1 ½ teaspoons Ancho Honey, and top with 1 tablespoon Caramelized Maui Onions. Place top bun and press gently to bring sliders together.

  5. Ladle 7 ounces of Green Chile Queso into a cup and top with 1 tablespoon Green Chile Pico de Gallo and ⅛ teaspoon cilantro. Serve alongside sliders for dipping.

Chipotle-Cilantro Mayo

Servings:
3 tablespoons
Yield:
24 servings

Ingredients

  • 2 ¾ c
    Mayonnaise
  • 1 ½ c
    Chipotle purée
  • 8 tsp
    Fresh lime juice
  • 4 tsp
    Cilantro, chiffonade
  • 1 tsp
    Kosher salt

Make It!

  1. Place all ingredients in a mixing bowl and whisk to combine.
  2. Transfer to a storage container and hold chilled for service.

Seasoned Flour

Servings:
as needed for fried chicken
Yield:
approx. 4½ quarts

Ingredients

  •  4 ½ qt
    Self-rising flour
  • 4 tbsp
    Iodized salt
  • 4 tsp
    Cayenne pepper
  • 2 tsp
    Coarse black pepper
  • 2 tsp
    Onion powder
  • 2 tsp
    Garlic powder

Make It!

  1. Place all ingredients in a large mixing bowl and whisk to combine.
  2. Transfer to ⅙th pans and hold at room temperature for serving.

Beer Batter

Servings:
as needed for fried chicken
Yield:
approx. 4½ quarts

Ingredients

  • 48 oz
    Seasoned Flour (see previous subrecipe)
  • 7 c
    Beer
  • 7 c
    Club soda

Make It!

  1. Place all ingredients in a mixing bowl and whisk to combine.
  2. Place in ⅙th pans and store chilled until service.
  3. Whisk as needed at time of service to keep well combined.

Ancho Honey

Servings:
1½ tablespoons
Yield:
24 servings

Ingredients

  • 2 ¼ c
    Honey
  • ¼ c
    Ancho chile powder

Make It!

  1. Place all ingredients in a mixing bowl and whisk to combine.
  2. Store at room temperature in a squeeze bottle.

Caramelized Maui Onions

Servings:
3 tablespoons
Yield:
24 servings

Ingredients

  • 2 lb
    Yellow onions, skin and stems removed, julienned
  • ½ c
    Liquid butter or margarine
  • 2 c
    Green onions, stems removed, sliced ¼" on slight bias
  • 2 tsp
    Kosher salt
  • 2 tsp
    Coarse black pepper

Make It!

  1. Place a sauté pan over high heat. Add sliced yellow onions and liquid butter. Sauté 10 minutes until amber in color.
  2. Add sliced green onions, salt, and pepper and toss to combine.
  3. Remove from heat and spread on a sheet tray, placing in cooler to chill. Transfer to a storage container and hold warm or cold on the line for service.

Green Chile Queso

Servings:
7 ounces
Yield:
24 servings

Ingredients

  • 6 ⅔ lb
    Golden velvet processed cheese, cut into 2" cubes
  • 1 ⅓ lb
    Pepper jack cheese, shredded
  • ⅔ c
    Yellow onions, ¼" diced
  • 4 c
    Whole milk
  • 5 ⅓ tbsp
    Chipotle purée
  • 5 ⅓ tbsp
    Hatch chiles, frozen or canned, ¼" diced

Make It!

  1. Place all ingredients in a large cryo-vac bag, scaling into batches if needed for size.
  2. Fold over the top and seal, ensuring no ingredients are caught in the seal, and leaving some air in the bag.
  3. Store chilled until service.
  4. At time of service, place prepared bag in a pot of boiling water or rethermalizer and heat 20 to 30 minutes until the cheese is completely melted and all ingredients are incorporated.
  5. Remove from water, cut bag open, pour into ⅙th pans and hold hot for service.

Green Chile Pico De Gallo

Servings:
1 tablespoon
Yield:
24 servings

Ingredients

  • 4 oz
    Roma tomatoes, ¼" diced
  • 2 oz
    Red onion, ¼” diced
  • 2 oz
    Hatch chiles, frozen or canned, ¼” diced
  • 1 oz
    Jalapeños, seeds removed, ¼” diced
  • 4 tsp
    Fresh lime juice
  • 4 tsp
    Cilantro, chiffonade
  • 2 tsp
    Kosher salt
  • 2 tsp
    Black pepper, ground

Make It!

  1. Place all ingredients in a mixing bowl and toss to combine.
  2. Transfer to a storage container and hold chilled until service.

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