Chicken Tender Sliders with Sweet & Sour Slaw

Transfer the kaiser roll dough to a lightly floured surface and knead it for 5-7 minutes or until the dough is smooth, elastic, and silky to the touch.

Let the dough rise for 1 ½ hours. Punch the dough down and form it into a series of small buns, weighing about 30g each.

Cover the buns with a tea towel and let rise for an hour. Brush the egg on top of each bun and sprinkle with the sesame seeds. Bake the buns for 20-25 minutes or until golden.

In a large bowl, whisk to combine the yogurt, hot sauce, garlic, honey, mustard, and salt. Add the chicken and toss to coat.

In a saucepan, whisk to combine the sweet and sour sauce ingredients. When it reaches a simmer, whisk in the cornstarch mixture. Continue to stir until the sauce thickens and becomes glossy.

Working a tender at a time, roll the chicken in the pita chips. Drizzle the olive oil evenly over the chicken and sprinkle them with salt. Bake for 25 minutes.

Place the coleslaw mix into a large bowl and pour half of the sweet and sour sauce over top. Toss to coat.

Split the kaiser buns and place two slices of pickle and pineapple on top of each bottom bun. Place the chicken tender on top and add roughly a tablespoon of the slaw.