Thai Sweet Chili Chicken

This Thai Sweet Chili Chicken burger brings a fresh burst of flavor to your dinner table with juicy chicken patties seasoned with ginger, scallions, and basil. Paired with a crunchy cabbage slaw, tangy pickled cucumbers and chilies, and a creamy sweet chili mayo all nestled in a soft toasted brioche bun, it creates a perfect balance of sweet, spicy, and savory elements. It’s an inviting twist on the classic burger that livens up casual meals or outdoor gatherings.

I first tried this recipe when I wanted something different for burger night but didn’t want to complicate things. Now it’s become a favorite for summer grilling because the sweet chili mayo adds such lively flavor everyone asks for seconds.

Ingredients

• Ground chicken: lean and tender protein that soaks up Thai spices well
• Scallion: adds a mild onion flavor and fresh brightness
• Fresh ginger: brings aromatic warmth and brightness choose firm and unwrinkled roots
• Reducedsodium soy sauce: lends umami flavor without overpowering the dish
• Tamarind puree: optional for subtle tanginess found at Asian markets or substitute with lime juice
• Fresh basil: provides a sweet and peppery herbal note pick vibrant leaves for best flavor
• Persian cucumber: crisp and watery ideal for pickling pick ones firm and blemish free
• Fresno chile: brings mild heat and fruity flavor substitute with jalapeno or serrano if needed
• Lime juice: essential for balancing sweetness and enhancing pickling flavors
• Brown sugar: softens lime acidity while adding depth
• Green or purple cabbage: shredded finely for crunch with mild peppery taste
• Carrot: grated for sweetness and texture contrast
• Fresh cilantro leaves: bring bright herbal flavor to the slaw
• Mayonnaise: creamy base for sweet chili mayo use high quality for best taste
• Sweet Thai chili sauce: sweet spicy and garlicky choose authentic brands for true flavor
• Brioche buns: soft slightly sweet with texture to hold toppings without falling apart

Instructions

Prepare the Pickled Veggies:

Start by thinly slicing the cucumber and Fresno chile into a bowl. Add fresh lime juice and brown sugar then stir thoroughly to dissolve the sugar. Let this rest at room temperature for at least 15 minutes to develop a crisp tangy zip that brightens the burger.

Make the Cabbage Slaw:

In a large bowl combine shredded cabbage with grated carrot and fresh cilantro leaves. Toss together well and set aside to let flavors meld. The slaw adds a refreshing crunch that balances the rich chicken patties.

Mix the Chicken Patties:

In a separate bowl gently combine ground chicken with finely chopped scallions, grated ginger, soy sauce, tamarind puree if using, and chopped fresh basil. Mix thoroughly but avoid overworking which keeps patties tender.

Form and Cook Patties:

Divide chicken mixture into four equal portions and shape each into a patty about threequarters of an inch thick. Heat a nonstick pan over medium heat and cook each patty for 6 to 7 minutes per side until cooked through reaching 165 degrees Fahrenheit. This pan sear creates a flavorful crust sealing in juices.

Prepare Sweet Chili Mayo:

In a small bowl blend mayonnaise with sweet Thai chili sauce until smooth and combined. This creamy spicy sauce complements the other flavors perfectly.

Assemble the Burgers:

Lightly toast brioche buns then spread sweet chili mayo evenly on the bottom halves. Place a cooked chicken patty on each followed by a generous scoop of cabbage slaw and pickled veggies. Top with the bun lids to complete.

Serve:

Serve immediately alongside your favorite sides such as fries, salad, or grilled vegetables for a well rounded meal.

My favorite part is the pickled cucumber and chile mix because it adds the exact right balance of acidity and heat to a juicy chicken patty. At a family cookout once the slaw and pickles stole the show with everyone asking for the recipe afterward.

Storage Tips

Store leftover cooked chicken patties in an airtight container in the refrigerator for up to three days. Keep slaw and pickled vegetables separate in small containers to maintain their crunch. Reheat patties gently in a pan or microwave before assembling fresh buns. Pickled veggies keep covered in the fridge for about a week retaining crispness.

Ingredient Substitutions

Ground turkey or pork can replace chicken depending on preference or availability. Greek yogurt or vegan mayonnaise are great substitutes for a lighter or dairy free alternative. Jalapeno or serrano peppers work in place of Fresno chiles if you like spicier options or cannot find Fresnos. Tamarind puree can be omitted or swapped with extra lime juice plus a touch of honey to mimic acidity and sweetness.

Serving Suggestions

Pair this burger with sweet potato fries, a crisp green salad dressed lightly, or grilled corn on the cob to round out a meal. For drinks try a cold lime soda or iced Thai tea for a perfect complement. Adding sliced avocado or a fried egg on top adds a richer texture if desired.

These burgers are great for weeknight dinners or summer cookouts. The bright pickles and sweet chili mayo keep each bite lively.

Common Questions About the Recipe

→ What spices enhance the chicken patties?

Fresh ginger, chopped scallions, and basil deliver vibrant flavor, with soy sauce and tamarind puree adding subtle umami and a touch of tang.

→ How do pickled cucumbers and chiles complement the dish?

The quick pickling with lime juice and brown sugar adds a crisp, tangy crunch that brightens and balances the richness of the chicken and creamy mayo.

→ Can other meats substitute the chicken?

Yes, ground turkey or pork are great alternatives, providing similar texture and adaptable flavor profiles.

→ What makes the cabbage slaw refreshing?

Shredded cabbage combined with grated carrot and fresh cilantro offers crispness and subtle herbal notes that refresh the palate.

→ How is the sweet chili mayo prepared?

Simply blend mayonnaise with sweet Thai chili sauce for a creamy, slightly spicy spread that ties all the flavors together beautifully.