Char Siu Chicken Burgers with Quick Pickled Cucumber

Name: Char Siu Chicken Burgers with Quick Pickled Cucumber
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 4 tbsp (70 g) hoisin sauce; 3 tbsp (63 g) honey; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) Shaoxing wine (or dry sherry); 1 tbsp (13 g) light brown sugar, packed; ½ tsp (1 g) Chinese five-spice powder; 3 cloves (9 g) garlic cloves, finely grated or minced; 1 tbsp (6 g) fresh ginger, finely grated; 2 tsp (10 ml) toasted sesame oil; 1½ lb (680 g) boneless, skinless chicken thighs, 4 thighs of about 6 oz (170 g) each, trimmed of excess fat and patted dry; 2 small (about 5 oz total) (150 g) Persian cucumbers (or 1 small English cucumber), sliced into very thin rounds; ½ cup (120 ml) unseasoned rice vinegar; ¼ cup (60 ml) water, cool; 1 tbsp (12 g) granulated sugar; ½ tsp (3 g) kosher salt; ⅓ cup (80 g) mayonnaise; 2 tsp (10 g) sriracha (optional); 4 buns (280 g) brioche burger buns, split in half; 1 tbsp (14 g) unsalted butter, softened; 4 large leaves (40 g) butter lettuce leaves, washed and dried; 2 scallions (30 g) scallions, thinly sliced on a diagonal; 1 tsp (3 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Juicy roasted chicken thighs lacquered in a sticky, sweet-savory char siu glaze, stacked on toasted brioche with crisp quick-pickled cucumber, lettuce and a creamy sriracha mayo. Everything cooks on one sheet pan in the oven, no grill needed.

Prep: 25 min
Cook: 25 min
Wait: 35 min
Total: 1 hr 25 min
Makes: 4 burgers

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Ingredients

4 servings

For the char siu glaze
4 tbsp (70 g) hoisin sauce
3 tbsp (63 g) honey
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) Shaoxing wine (or dry sherry)
1 tbsp (13 g) light brown sugar, packed
½ tsp (1 g) Chinese five-spice powder
3 cloves (9 g) garlic cloves, finely grated or minced
1 tbsp (6 g) fresh ginger, finely grated
2 tsp (10 ml) toasted sesame oil
For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, 4 thighs of about 6 oz (170 g) each, trimmed of excess fat and patted dry
For the quick pickled cucumber
2 small (about 5 oz total) (150 g) Persian cucumbers (or 1 small English cucumber), sliced into very thin rounds
½ cup (120 ml) unseasoned rice vinegar
¼ cup (60 ml) water, cool
1 tbsp (12 g) granulated sugar
½ tsp (3 g) kosher salt
For the sriracha mayo
⅓ cup (80 g) mayonnaise
2 tsp (10 g) sriracha (optional)
To assemble
4 buns (280 g) brioche burger buns, split in half
1 tbsp (14 g) unsalted butter, softened
4 large leaves (40 g) butter lettuce leaves, washed and dried
2 scallions (30 g) scallions, thinly sliced on a diagonal
1 tsp (3 g) toasted sesame seeds (optional)

Equipment (8)

Rimmed baking sheet, about 18×13 inches (46×33 cm)
Wire cooling rack that fits inside the baking sheet
Aluminum foil
Instant-read thermometer
Small bowls (2) and a medium bowl
Silicone pastry brush
Large skillet or griddle for toasting buns
Meat mallet or rolling pin, plus a zip-top bag or plastic wrap

Steps

Before you start

Plan for at least 30 minutes of marinating (up to 8 hours in the fridge for deeper flavor). Start the oven preheating about 15 minutes before the chicken goes in.
Use boneless, skinless chicken thighs of about 6 oz (170 g) each so they cook in the time given; if yours are much larger, add a few minutes and rely on the thermometer.
You need an instant-read thermometer. Chicken thighs are done at 165°F (74°C) for safety and taste best around 175°F (80°C).
Use a separate clean brush and bowl for the reserved glaze so it never touches raw chicken.

1
Mix the glaze
- In a medium bowl, whisk together the hoisin, honey, soy sauce, Shaoxing wine, brown sugar, five-spice, garlic, ginger and sesame oil until smooth and no sugar clumps remain.
- Pour half (about ½ cup / 120 ml) into a clean small bowl, cover and refrigerate; this is your baste and will not touch raw chicken.
- Leave the other half in the medium bowl for marinating.
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Ready when: Glaze is smooth, glossy and uniformly dark brown.
Tip: Label the reserved bowl so you don't accidentally marinate in it.
2
Marinate the chicken
- Place each thigh in a zip-top bag or between plastic wrap and pound gently with a mallet or rolling pin to an even thickness of about ¾ inch (2 cm); this helps them cook evenly and fit the buns.
- Add the thighs to the bowl with the marinade and turn to coat every surface.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours.
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Ready when: Thighs are evenly coated and about ¾ inch thick.
Tip: Pound gently; tearing the meat makes it dry out.
3
Quick-pickle the cucumber
- In a medium bowl, stir the rice vinegar, water, sugar and salt for about 1 minute until the sugar and salt fully dissolve.
- Add the thin cucumber slices and press them under the liquid.
- Leave at room temperature while the chicken marinates and roasts, at least 30 minutes.
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Ready when: Slices turn slightly translucent and taste tangy-sweet with a crisp bite.
Tip: Slice as thinly and evenly as you can so they pickle quickly; a mandoline helps.
4
Prep sauce and toppings
- Stir the mayonnaise and sriracha together in a small bowl, adding more sriracha if you like more heat.
- Slice the scallions, and wash and dry the lettuce leaves.
- Refrigerate the sriracha mayo until serving.
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Ready when: Mayo is evenly pink-orange and smooth.
Tip: Dry the lettuce well so the buns don't turn soggy.
5
Set up the panOven 425°F / 220°C
- Position an oven rack in the center and preheat the oven to 425°F (220°C).
- Line the baking sheet with foil and set the wire rack on top.
- Lift the thighs from the marinade, letting excess drip off, and arrange them in a single layer on the rack with space between them.
- Discard the used marinade.
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Ready when: Oven fully preheated and thighs are spaced evenly on the rack.
Tip: Foil makes cleanup much easier because the sugary glaze burns onto bare pans.
6
Roast the first sideOven 425°F / 220°C
- Roast the thighs at 425°F (220°C) for 12 minutes, until the surface is starting to brown and caramelize at the edges.
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Ready when: Edges are deep mahogany and the meat is no longer pink on top.
Tip: If the edges darken too fast, lower the oven to 400°F (200°C) for the remaining time.
7
Baste and finishOven 425°F / 220°C
- Remove the pan from the oven.
- Flip each thigh and brush the tops generously with some of the reserved glaze using a clean brush.
- Return to the oven and roast 5 minutes, then brush again with the remaining glaze and roast another 3 to 5 minutes.
- Check the thickest part of each thigh with a thermometer.
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Ready when: Internal temperature reads 175°F (80°C) in the thickest part (minimum 165°F / 74°C), and the glaze is dark, sticky and bubbling.
Tip: Don't over-brush near the end; a thin final coat is better than a thick one that scorches.
8
Rest the chicken
- Transfer the thighs to a clean cutting board and rest for 5 minutes so the juices redistribute.
- Meanwhile, drain the pickled cucumbers.
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Ready when: Juices stop running freely when pressed lightly.
Tip: Cutting in too early lets juices flood out and dries the burger.
9
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Heat a large skillet over medium heat and toast the buns, cut side down, for 1 to 2 minutes, in batches if needed.
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Ready when: Cut sides are golden brown and crisp.
Tip: Stay near the pan; buttered brioche browns quickly and can burn.
10
Assemble and serve
- Spread sriracha mayo on both halves of each bun.
- Layer a lettuce leaf on each bottom bun, then a rested chicken thigh, a generous pile of drained pickled cucumber, and scallions.
- Sprinkle with sesame seeds if using, add the top bun and serve immediately.
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Ready when: Burger stacks neatly with the chicken hanging slightly over the bun edges.
Tip: Lettuce on the bottom bun forms a barrier against the juices.

Good to know

Tips

Reserving half the glaze before marinating lets you baste safely and build a glossy coat without cross-contamination.
Cooking on a wire rack lets hot air circulate so the chicken roasts and caramelizes on all sides instead of steaming.
Thin, evenly pounded thighs cook at the same rate, so all four burgers finish together.
For deeper char siu flavor, marinate overnight; the honey and hoisin caramelize more strongly the longer it sits.

Make ahead

"Marinate the chicken up to 8 hours ahead. The pickled cucumbers and sriracha mayo can be made up to 2 days ahead and kept covered in the fridge (store the pickles in their liquid)."

Storage & reheating

Assembled burgers don't store well, so keep components separate. Cooked chicken keeps in an airtight container in the fridge for up to 3 days; pickles up to 1 week in their brine. Do not leave chicken at room temperature for more than 2 hours. Freeze cooked chicken up to 2 months and thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 10 to 12 minutes, until it reaches 165°F (74°C) in the center, brushing with a little extra honey if dry.

Substitutions

Shaoxing wine (or dry sherry) → dry sherry or mirin. Mirin is sweeter, so reduce the brown sugar to 2 tsp.
boneless, skinless chicken thighs → boneless, skinless chicken breasts, sliced in half horizontally. Breasts dry out faster; roast 3 to 5 minutes less and pull at 165°F (74°C).
brioche burger buns → potato rolls or soft milk buns. Toast the same way for similar texture.
sriracha → chili crisp or a pinch of cayenne. Use about 1 tsp chili crisp, or leave plain for a mild mayo.