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Spicy Gochujang Chicken Burger

A close-up, appetizing shot of a Spicy Gochujang Chicken Burger featuring a crispy fried patty drenched in dark red sauce and topped with creamy coleslaw.
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Make a bold, spicy chicken burger featuring a sticky, flavorful Gochujang glaze and cooling toppings.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices provolone cheese (optional)
  • 1 cup shredded cabbage
  • 1/2 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup Gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

Instructions

  1. Prepare the chicken: Cut the chicken thighs into four equal portions. In a shallow dish, mix the flour, cornstarch, salt, pepper, and garlic powder. In a second dish, beat the eggs. Dip each chicken piece first in the egg, then dredge thoroughly in the flour mixture.
  2. Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove and drain on a wire rack.
  3. Make the slaw: In a small bowl, combine the shredded cabbage, mayonnaise, rice vinegar, and sugar. Mix well and set aside. This slaw cools the heat.
  4. Prepare the Gochujang glaze: In a small saucepan, combine the Gochujang, soy sauce, honey, brown sugar, sesame oil, ginger, and minced garlic. Heat over medium-low heat, stirring constantly, until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat.
  5. Glaze the chicken: Brush the hot Gochujang glaze generously over both sides of the cooked chicken patties.
  6. Assemble the burgers: Lightly toast the brioche buns. Place a glazed chicken patty on the bottom bun. Top with a slice of provolone cheese if using, followed by a generous portion of the prepared slaw. Place the top bun on the burger.

Notes

  • For extra heat, add 1/2 teaspoon of Gochugaru (Korean chili flakes) to the glaze mixture.
  • If you prefer grilling, brush the chicken with oil and grill over medium-high heat until cooked through, then brush heavily with the glaze during the last few minutes of cooking.
  • Use sesame seed buns instead of brioche for a nuttier flavor profile.

Nutrition

Find it online: https://savoryskies.com/spicy-gochujang-chicken-burger-recipe/