Name: Fiery Korean Chicken Burger Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-490154H3M47S
Cuisine: Korean
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces); 2 tablespoons gochujang (Korean chili paste); 1 tablespoon gochugaru (Korean chili flakes) (adjust based on spice preference); 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 3 cloves garlic (minced); 1 teaspoon ginger (grated); 1 tablespoon rice vinegar; 1 cup shredded cabbage; 1/2 cup mayonnaise; 1 tablespoon sriracha; 1 teaspoon honey; 1 tablespoon rice vinegar; 4 medium brioche buns (toasted); 1 teaspoon sesame seeds (to garnish); 1 stalk green onion (sliced, for garnish)

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Introduction

This Fiery Korean Chicken Burger is a perfect blend of spicy, sweet, and savory flavors. Juicy marinated chicken thighs are grilled to perfection and topped with a creamy, tangy slaw, all nestled in a soft brioche bun. It’s a quick and exciting way to enjoy Korean-inspired flavors at home.

The image shows a close-up of a tall burger on a white sesame seed bun, placed on a white marbled surface. The bottom bun layer holds fresh green lettuce and slices of cucumber with a layer of creamy white sauce. On top of that, there is a thick, grilled chicken patty coated in a shiny, reddish-brown barbecue sauce. Above the patty, there is a small layer of thin purple cabbage strips adding a crunchy texture. The top bun is golden brown with sesame seeds evenly spread across. In the background, a small pile of golden French fries is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili flakes) (adjust based on spice preference)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
3 cloves garlic (minced)
1 teaspoon ginger (grated)
1 tablespoon rice vinegar
4 medium brioche buns (toasted)
1 cup shredded cabbage
1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon honey (for slaw dressing)
1 tablespoon rice vinegar (for slaw)
1 teaspoon sesame seeds (to garnish)
1 stalk green onion (sliced, for garnish)

Instructions

Step 1: In a large bowl, whisk together gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar to create the marinade.
Step 2: Add the chicken thighs to the marinade and toss well to coat. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator.
Step 3: Preheat a grill or skillet over medium-high heat. Cook the chicken in batches for about 4-5 minutes per side until charred and fully cooked, reaching an internal temperature of 165°F (75°C).
Step 4: While the chicken cooks, prepare the slaw by mixing shredded cabbage, mayonnaise, sriracha, honey, and rice vinegar in a bowl until well combined.
Step 5: Toast the brioche buns until golden brown.
Step 6: Assemble the burgers by layering the slaw on the bottom half of each bun, followed by the spicy chicken pieces. Sprinkle sesame seeds and sliced green onions on top.
Step 7: Place the top half of the brioche bun on the burger and serve immediately for the best flavor and texture.

Tips & Variations

Adjust the amount of gochugaru to control the heat level according to your spice tolerance.
For extra crunch, add thinly sliced cucumber or pickled radish to the slaw.
Use ground chicken thighs to form patties instead of bite-sized pieces for a more traditional burger shape.
Substitute mayonnaise with Greek yogurt in the slaw for a lighter option.

Storage

Store leftover cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling. Toast the buns fresh to keep them from becoming soggy.

How to Serve

A close-up of a burger with a shiny, sesame-seeded top bun. Below it, there is a thick, grilled chicken patty covered in a glossy, reddish barbecue sauce. On top of the patty, there are thin slices of dark purple onions. Underneath the chicken, there is a layer of light green shredded lettuce mixed with slices of cucumber and some white mayonnaise spread on the bottom bun. The sandwich is placed on a white plate with a side of golden brown fries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to be leaner and may dry out more quickly. Marinate thoroughly and avoid overcooking to keep them juicy.

Is gochujang very spicy?

Gochujang has a moderate spicy heat with a sweet and savory flavor. If you are sensitive to spice, start with less and taste as you go.