Spicy Korean BBQ Chicken Burger with Sriracha Ketchup
20m
Prep Time
10m
Cook Time
4
Servings
When you bring garlic, chili peppers, and tomatoes together … oh my goodness, the flavor! Let's get into this Spicy Spicy Korean BBQ Chicken Burger with Red Gold’s Huy Fong Sriracha Hot Chili Sauce Ketchup. @manabites @thefeedfeed
When you bring garlic, chili peppers, and tomatoes together … oh my goodness, the flavor! Let's get into this Spicy Spicy Korean BBQ Chicken Burger with Red Gold’s Huy Fong Sriracha Hot Chili Sauce Ketchup. @manabites @thefeedfeed
Ingredients
COPY INGREDIENTS
Marinade
1 tablespoon dark soy sauce1/4 cup low sodium soy sauce2 tablespoons gochujang1/4 cup honey2 tablespoons brown sugar2 tablespoons sesame oil1 1/2 teaspoons rice vinegar1 tablespoon fresh grated ginger4 minced garlic cloves2 tablespoons Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz1 tablespoon sesame seeds, plus more for topping1 green onion, chopped, plus more for topping4-8 chicken thighsSlaw
1 medium head of cabbage, shredded2 medium julienned carrots1 julienned daikon radish1 tablespoon soy sauce1/4 cup rice vinegar3 tablespoons Japanese Kewpie mayokosher salt, to tastewhite pepper, to tasteAssembly
4-8 brioche bunskimchi, for topping, optionalInstructions
- Prepare the marinade by mixing together the dark and low sodium soy sauces, gochujang, honey, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and Sriracha Ketchup in a bowl. Stir in the sesame seeds and green onion.
- Marinate the chicken thighs in this mixture for at least 4 hours, preferably overnight, ensuring they are fully coated.
- For the slaw, combine shredded cabbage, julienned carrots, and daikon in a bowl. Season with soy sauce, rice vinegar, Kewpie mayo, salt and white pepper. Mix well and adjust seasoning to taste.
- Preheat the grill and cook the marinated chicken thighs until thoroughly cooked, basting occasionally with the remaining marinade.
- To assemble the burgers, spread Kewpie mayo on the brioche buns. Add a grilled chicken thigh to each bun, followed by a liberal amount of Sriracha Ketchup. Top with the prepared slaw and optional toppings like kimchi, sesame seeds and green onions.
- Finish with the top bun and serve hot.
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