Fiery Korean Chicken Burger Recipe
This Fiery Korean Chicken Burger is bursting with authentic Korean flavors, combining tender marinated chicken thighs grilled to perfection with a spicy gochujang-based sauce and a creamy, tangy cabbage slaw. Served on toasted brioche buns and garnished with sesame seeds and green onions, this burger offers a perfect balance of heat, sweetness, and crunch for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes to overnight (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
Chicken Marinade
- 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
Slaw
- 1 cup shredded cabbage
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 tablespoon rice vinegar
Burger Assembly
- 4 medium brioche buns (toasted)
- 1 teaspoon sesame seeds (to garnish)
- 1 stalk green onion (sliced, for garnish)
Instructions
- Prepare the Marinade: In a large bowl, whisk together gochujang, gochugaru, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar to create a flavorful marinade.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss well to coat every piece evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to allow the flavors to fully penetrate the chicken.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken pieces in batches, ensuring not to overcrowd the pan, for about 4-5 minutes on each side until they develop a nice char and reach an internal temperature of 165°F (75°C).
- Make the Slaw: While the chicken cooks, mix the shredded cabbage with mayonnaise, sriracha, honey, and rice vinegar in a separate bowl until well combined to create a creamy, spicy slaw.
- Toast the Buns: Toast the brioche buns in a toaster or on the grill until golden brown and slightly crisp.
- Assemble the Burgers: On the bottom half of each toasted bun, layer a generous amount of the spicy cabbage slaw, followed by the cooked chicken pieces. Sprinkle sesame seeds and sliced green onions over the chicken for added texture and flavor.
- Serve: Place the top halves of the brioche buns on the assembled burgers and serve immediately to enjoy the best taste and texture.
Notes
- Adjust the amount of gochugaru to control the spiciness of the chicken according to your heat preference.
- Marinating the chicken overnight will deepen the flavor, but even 30 minutes is sufficient.
- Cooking chicken in batches prevents overcrowding and ensures even cooking and proper charring.
- Use fresh brioche buns for a soft, slightly sweet base that complements the spicy filling.
- For extra heat, add more sriracha to the slaw or serve additional sriracha on the side.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
Keywords: Korean chicken burger, spicy chicken burger, gochujang chicken, grilled chicken burger, Korean cuisine, brioche buns, spicy slaw
Find it online: https://miarosetti.com/fiery-korean-chicken-burger-recipe/
