Korean Fire Chicken Burger (Print-Friendly Version)
Juicy fire chicken with creamy slaw and gochujang heat inside a soft, toasted brioche bun.
# Ingredients You’ll Need:
→ Chicken Marinade
01 -
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
2 tablespoons gochujang (Korean chili paste)
03 -
1 tablespoon gochugaru (Korean chili flakes), adjust based on spice preference
04 -
2 tablespoons soy sauce
05 -
1 tablespoon honey
06 -
1 tablespoon sesame oil
07 -
3 cloves garlic, minced
08 -
1 teaspoon ginger, grated
09 -
1 tablespoon rice vinegar
→ Burger Assembly
10 -
4 medium brioche buns, toasted
11 -
1 cup shredded cabbage
12 -
½ cup mayonnaise
13 -
1 tablespoon sriracha
14 -
1 teaspoon honey (for slaw dressing)
15 -
1 tablespoon rice vinegar (for slaw)
16 -
1 teaspoon sesame seeds, to garnish
17 -
1 stalk green onion, sliced, for garnish
# How to Make It:
01 -
In a large bowl, whisk together gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar.
02 -
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.
03 -
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 (internal temperature of 165°F/75°C).
04 -
While the chicken is cooking, mix the shredded cabbage, mayonnaise, sriracha, honey, and rice vinegar in a separate bowl to create the slaw.
05 -
Toast the brioche buns until golden brown.
06 -
Layer the slaw on the bottom bun, followed by spicy chicken pieces. Sprinkle with sesame seeds and sliced green onions. Top with the other half of the brioche bun and serve immediately.
# Extra Suggestions:
01 -
For a milder version, reduce the gochugaru by half.
02 -
Pair with a refreshing cucumber salad or crispy fries.