It’s well and truly party season with Christmas and end of year gatherings happening practically every other night of the week! And with party season comes party food – I’m channeling steamed pork buns, cheesy arancini, mouth watering ribs and of course – sliders! Staying on trend I hit the kitchen this week and put together a little party season recipe for Korean Fried Chicken Sliders. While I was playing with my pots and pans I started thinking about party season food trends that have come and gone and I quickly put down a little list of those that jumped to mind. If you have an old party food favourite I would love you to hear from you! Make sure you leave a comment below.
Party Foods of the Decades
Fondue – Whether it was squares of baguette dipped in melted cheese or skewered strawberries dunked in chocolate the interactive fondue was always a hit.
Sputnik – Take one orange and impale it all over with toothpicks loaded with cubes of Coon cheese, slices of Cabanossi and green and red cocktail onions until it resembles a lurid 1950s Russian satellite.
The Cheese Ball – A mélange of classic Aussie cheeses such a cheddar, tasty and ‘philly’ mushed together and shaped into a baseball sized round which is then rolled in green herbs or paprika and served with Jatz crackers.
French Onion or Corn Relish Dip – DIY dips using a packet of dried French Onion Soup Mix or a jar of Corn Relish mixed with sour cream were always very du jour as were the Jatz crackers on the side.
Nachos – Always a crowd pleaser and they went a long way.
Sushi – All hail sushi. It deserves an Emoji!
Sundries Tomatoes – They were usually served as part of a party platter alongside kalamata olives and marinated mushrooms. They were oily and messy and tasted awful.
Cupcakes –They’re still everywhere!
Food in Spoons – Chinese spoons all lined up in a row and filled with things like ceviche, grilled scallops or chicken parfait. But what to do with the spoon once the waiter has passed you by!
Arancini – I’m always excited to see Arancini balls on any menu. Thank you to the Sicilians who are said to have invented them n the 10th century.
Ribs – All hail ribs.
Sliders – A cute name for mini burgers with fillings like brisket, pulled pork or meatballs. Check out my recipe below.
Earlier this year I was lucky enough to spend a week in Seoul, South Korea. I knew nothing about Korean food until that trip. Since then I have been gently experimenting with a few Korean ingredients, flavours and recipes and I think this one for my Korean Fried Chicken Sliders is a winner. Let me know what you think!
- 8 slider buns / dinner rolls / brioche buns /
- 500g chicken thighs or tenderloins
- 1 1/2 cups Panko crumbs
- 1 egg
- Plain flour or rice flour
- Oil for frying
- 1 cup mayonnaise
- 2 tablespoons Gochu Jang
- Juice of 1/2 lime
- Kim Chi and lettuce leaves to serve
- If using chicken thighs cut them in half.
- Flatten out the chicken pieces either with the heel of your hand or place the chicken pieces between cling film and use a rolling pin to make them an even thickness.
- Lightly beat the egg with a splash of milk and set aside in a flat dish.
- Put some flour on a plate and the panko crumbs on a second plate.
- Dust the chicken pieces in the flour removing any excess before dipping them into the egg and milk mixture and finally dredging them in the panko crumbs until they are well coated. Pop them on a clean plate in the fridge to allow the crumb coating to 'set'.
- In a small bowl, mix the mayonnaise, Gochu Jang and lime juice.
- Heat oil in a fry pan on medium and start frying the chicken pieces being careful not to overcrowd your pan. Set the fried chicken pieces aside on paper towel while you cook the remainder or you might like to keep them warm in a low oven.
- To assemble, slice your slider buns in half, add a lettuce cup, some Kim Chi and top with chicken pieces and a spoonful of mayonnaise.
- Gochu Jang is a spicy Korean chilli paste available in Asian grocery stores
- Panko crumbs are available in the Asian cooking aisle at the supermarket