Spicy Korean BBQ Chicken Burger with Sriracha Ketchup

20 minutes Prep Time
10 minutes 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

Ingredients

  • 1 tablespoon dark soy sauce
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons gochujang
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons rice vinegar
  • 1 tablespoon fresh grated ginger
  • 4 minced garlic cloves

  • 2 tablespoons Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz

  • 1 tablespoon sesame seeds, plus more for topping
  • 1 green onion, chopped, plus more for topping
  • 4-8 chicken thighs
  • 1 medium head of cabbage, shredded
  • 2 medium julienned carrots
  • 1 julienned daikon radish
  • 1 tablespoon soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons Japanese Kewpie mayo
  • kosher salt, to taste
  • white pepper, to taste
  • 4-8 brioche buns
  • kimchi, for topping, optional

Instructions

Step one

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.

Step two

Marinate the chicken thighs in this mixture for at least 4 hours, preferably overnight, ensuring they are fully coated.

Step three

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.

Step four

Preheat the grill and cook the marinated chicken thighs until thoroughly cooked, basting occasionally with the remaining marinade.

Step five

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.

Step six

Finish with the top bun and serve hot.

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