These healthy air-fried Asian-glazed chicken burgers with slaw are easy, flavorful, and perfect for weeknights or game day. Ground chicken breast is seasoned, formed into patties and air fried until crispy on the outside and juicy inside. A savory-sweet glaze and a bright crunchy slaw finish each burger, served on soft potato rolls for a satisfying, lighter take on a classic sandwich.
About these air-fried Asian-glazed chicken burgers with slaw
These chicken burgers combine Asian-inspired flavors—garlic, ginger and scallions—with a sticky hoisin-soy glaze and a crisp cabbage-carrot slaw. The glaze is slightly sweet and savory, thickened to coat the patties and finished with sesame seeds. The slaw is brightened with rice wine vinegar, soy sauce and a touch of sugar, and a hint of sriracha adds gentle heat. Piled onto soft, slightly sweet potato rolls, the contrast of textures—crispy edges, juicy interior, crunchy slaw and pillowy bun—makes these burgers feel indulgent while staying lighter than traditional fried burgers.
Ingredients you’ll need
- 1 lb ground chicken breast (98–99% lean)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 scallion, chopped
- 1/2 tsp kosher salt
- 1/8 tsp ground ginger
- Glaze:
- 1/4 cup hoisin sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch dissolved in 1 tbsp water
- 1 tbsp minced garlic (or 1 clove)
- 1 tsp ginger paste (or fresh grated ginger)
- Slaw:
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 tbsp rice wine vinegar
- 2 tbsp low-sodium soy sauce
- 1/2 tsp sriracha (optional)
- 1 tsp sugar
- 4 potato rolls
- Sesame seeds, for garnish
Equipment
- Air fryer (or a skillet if you prefer)
- Mixing bowl
- Small saucepan
How to make the burgers
Forming and cooking the patties
In a mixing bowl, combine the ground chicken, panko, egg, minced garlic, chopped scallion, kosher salt and ground ginger. Mix until just combined and form into four even patties.
Spray the air fryer basket with nonstick spray. Place the patties in the basket without overcrowding. Air fry at 375°F for 10 minutes, flipping once halfway through, until the patties reach an internal temperature of 165°F and have a golden exterior. Remove and set aside.
Make the glaze
While the patties cook, whisk the hoisin sauce, soy sauce, rice wine vinegar, minced garlic, and ginger paste together. Stir the dissolved cornstarch into the mixture and simmer in a small saucepan over medium heat for about 5 minutes, or until the sauce thickens and becomes glossy. Remove from heat and set aside.
Prepare the slaw and assemble
In a bowl, combine the shredded cabbage and carrots. Add rice wine vinegar, soy sauce, sriracha (if using) and sugar. Toss to combine and let sit briefly so the flavors meld.
Brush each cooked patty generously with the glaze, then sprinkle with sesame seeds. Place a glazed patty on each potato roll and top with a heap of slaw. Serve immediately.
Healthy Air-Fried Asian-Glazed Chicken Burgers with Slaw
You might also enjoy these recipes from the same collection.