Korean fire chicken UFO burger

Combine the brown sugar, cayenne, Korean chili flakes, soy sauce, rice wine vinegar, sesame oil, ginger garlic paste and gochujang.

Cut one pound of boneless chicken thighs into 1.5 to 2 inch chunks, toss with the marinade and a sprinkle of salt and marinate overnight; the marinating can be skipped.

Heat 2 tablespoons of oil over very high heat and add the chicken with half a pound of chopped green cabbage and a little more salt.

Optional: torch the top so the sugar chars and caramelizes.

Pickled jalapenos: combine 1 cup white vinegar, a third cup water, a third cup sugar and a pinch of salt in a pot and bring to a boil.

Pour the hot liquid over 2 cups of jalapenos.

Layer the bun with cupy mayo, onions, the pickled chilies and a piece of lettuce.

Lay on about a quarter cup of the chilled chicken.

Press in an arepa maker, concentrating on the middle; a wider, slightly underbaked bun presses better.

Cook a few minutes, then trim the edges into the UFO shape.