Pin
Spicy, smoky, and loaded with satisfying crunch, this Korean Fire Chicken Burger delivers all the addictive flavors of classic Buldak nestled in a pillowy brioche bun. The chili-spiked marinade gives each bite deep savory heat, tamed by a refreshing and creamy cabbage slaw. Perfect for spice lovers wanting something bold with every mouthful.
Each time I make these, the kitchen smells incredible. My family loves building their own burger, and the smiles when everyone takes their first fiery bite are the reason this has become a weekend treat for us.
Gather Your Ingredients
- Boneless skinless chicken thighs: The juiciest option for grilling and soaking up marinade. Opt for organic or free-range for best texture and flavor.
- Gochujang: Korean chili paste brings deep red heat and a touch of umami. Try to buy an authentic brand for richest flavor.
- Gochugaru: Korean chili flakes deliver smoky heat and bold color. Choose a coarse variety for best texture.
- Soy sauce: Adds saltiness and depth. A good brewed soy sauce gives more rounded flavor.
- Honey: Natural sweetness balances the spice. Use local or floral honey for added aroma.
- Sesame oil: Fragrant and nutty. Choose toasted sesame oil for a richer taste.
- Garlic: Minced for a strong aromatic base. Fresh cloves yield the best result.
- Ginger: Grated, adds brightness and zing. Pick a plump root with smooth skin for juiciness.
- Rice vinegar: Offers gentle acidity and helps tenderize meat. A milder rice vinegar works best.
- Brioche buns: Rich, buttery bun stands up to bold fillings. Choose freshly baked buns if possible.
- Shredded cabbage: Provides crunch and freshness. Go for crisp leaves and shred finely.
- Sriracha: Gives creamy slaw a spicy punch. Choose your go-to favorite for reliable results.
- Honey (slaw): For the slaw's sweet note. Balances the tang and heat.
- Rice vinegar (slaw): For the slaw as well. Rounds out the flavors with gentle tartness.
- Sesame seeds: Garnish for a nutty pop. Lightly toast for even more aroma.
- Green onion: A fresh finishing touch. Sliced thin to brighten each bite.
How to Make It
- Marinate the Chicken:
- Whisk together gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar in a large mixing bowl until fully combined and smooth. Add the bite-sized chicken thighs. Toss very well ensuring every piece is coated. Cover and let the chicken absorb flavors for at least thirty minutes and for best results let it sit overnight in the refrigerator.
- Grill or Sear the Chicken:
- Heat a grill pan, skillet, or outdoor grill over medium-high heat. Remove the chicken from marinade letting excess drip off but making sure each piece is well coated. Grill the chicken pieces in batches. Cook four to five minutes per side until they develop a deep char and reach an internal temperature of seventy-five degrees Celsius or one hundred sixty-five Fahrenheit. Turn only once or twice to develop a flavorful crust.
- Prepare the Slaw:
- While the chicken is cooking, combine finely shredded cabbage, mayonnaise, sriracha, honey, and rice vinegar in a separate bowl. Mix gently until everything is evenly coated and creamy. Adjust seasoning if you want more spice or tang.
- Toast the Buns:
- Split the brioche buns and place them cut-side down on a hot grill or skillet. Toast for around two minutes or until golden and crisp. This keeps the buns from getting soggy and adds great flavor.
- Assemble the Burgers:
- Layer the creamy cabbage slaw on the bottom half of each bun. Pile hot fire chicken pieces over the slaw. Sprinkle with toasted sesame seeds and sliced green onions for brightness and crunch. Cap each sandwich with the remaining bun halves.
- Serve:
- Enjoy the burgers fresh off the grill while hot and juicy. Serve with extra slaw, crisp fries, or a cooling salad if you need to mellow the heat a bit.
The gochujang is my favorite part here. It gives a depth that no other chili paste quite offers. My husband once attempted to eat this burger without the slaw and quickly learned never to skip it. The cool crunch makes every bite even more addicting and balances the fire perfectly.
Flavor Boosters
Keep leftover chicken and slaw in separate airtight containers in the fridge. The marinated raw chicken can be kept chilled up to twenty-four hours before cooking. Cooked chicken will stay fresh for three days. I never assemble the burgers until just before serving for the crispest texture.
Serving Suggestions
Pair this burger with crisp Asian slaw, sweet potato fries, or a cucumber salad to cool things down. Fresh pickled radish on the side is always welcome in my house. This also works sliced open-faced as a spicy chicken sandwich with a fried egg on top.
Creative Twists
You can swap gochujang for another chili paste or hot sauce if you need to tone down the heat or use what is handy. Thighs are best for juiciness but chicken breast works if you grill gently. If brioche is not available, a potato or milk bun also works.
Each burger is a bite of home and heat, and every spicy, crunchy, creamy mouthful makes for a memorable meal. You'll crave these fiery flavors again and again!
Common Questions About This Recipe
- → What makes the chicken spicy in this burger?
The chicken gets its heat from gochujang, a Korean chili paste, and gochugaru, which are Korean chili flakes. The spice level can be adjusted by controlling the amount of gochugaru.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though thighs deliver more juiciness and tenderness after grilling or pan cooking.
- → How can I reduce the spice level?
For a milder version, use less gochugaru and opt for a milder gochujang. Also, adding more slaw can balance heat.
- → What toppings pair well with this burger?
Classic options include the creamy cabbage slaw, green onions, sesame seeds, and a touch of sriracha mayo for more flavor.
- → What side dishes complement this burger?
Crispy fries, cucumber salad, or simple pickled vegetables are refreshing sides that work well with spicy chicken burgers.
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken overnight for deeper flavor, then grill or cook when ready to assemble your burgers.