Description
This Spicy Crispy Chicken Burger features juicy, boneless chicken thighs coated in a flavorful wet batter and a crunchy, spicy dry mix, then fried to perfection. Topped with a zesty, creamy sauce and crisp lettuce, this sandwich offers a perfect balance of heat and crunch nestled inside soft burger buns.
Ingredients
Scale
Wet Batter
- 4 boneless chicken thighs
- 2 egg whites
- 1 tbsp flour
- 2 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp sugar
Dry Mix
- 2 cups flour
- 2 tbsp gochugaru
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp sugar
Spicy Creamy Sauce
- 2 tbsp Japanese mayo
- 1 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1/2 tbsp light soy sauce
- 1/2 tbsp rice vinegar or white vinegar
- 1/2 tbsp chili flakes
Others
- 3 cups ice cold water
- Burger buns
- Lettuce leaves
- American cheese slices
Instructions
- Prepare the Wet Batter: In a large bowl, whisk together the egg whites, 1 tbsp flour, 2 tbsp gochugaru, paprika, garlic powder, salt, and sugar until well combined and smooth.
- Mix the Dry Mix: In another large bowl, combine 2 cups flour, 2 tbsp gochugaru, paprika, garlic powder, onion powder (if using), baking powder, salt, and sugar. Stir until evenly mixed.
- Combine with Ice Cold Water: Gradually pour 3 cups of ice cold water into the wet batter mixture while whisking gently to create a thin batter consistency suitable for coating the chicken.
- Coat the Chicken: Dip the boneless chicken thighs first into the wet batter, ensuring they are fully submerged and coated. Then dredge each piece in the dry mix, pressing lightly to adhere a thick layer of the dry mix over the wet batter for maximum crispiness.
- Heat the Oil & Fry: Heat a deep pan with enough oil for frying over medium-high heat to about 350°F (175°C). Carefully lower the coated chicken thighs into the hot oil and fry for approximately 6-8 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Prepare the Spicy Creamy Sauce: While the chicken cooks, whisk together Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, vinegar, and chili flakes in a small bowl until smooth. Adjust spice level to taste.
- Toast the Buns & Assemble: Lightly toast the burger buns on a skillet or in a toaster. Spread a generous amount of the spicy creamy sauce on the bottom bun, layer with lettuce, a slice of American cheese, the hot fried chicken thigh, and a little more sauce if desired. Top with the bun lid.
- Serve: Serve the spicy crispy chicken burger immediately while hot and crispy with your choice of sides such as fries or salad.
Notes
- Boneless chicken thighs are preferred for juiciness and tenderness.
- Gochugaru provides authentic Korean smoky heat; substitute with regular chili flakes if unavailable.
- The ice cold water in the batter helps achieve a light, crispy coating.
- Onion powder is optional but adds depth of flavor to the dry mix.
- Ensure oil temperature is consistent for even frying and crispiness.
- Check internal temperature of chicken to ensure it is safely cooked.
Keywords: spicy chicken burger, crispy chicken sandwich, Korean fried chicken, gochugaru chicken, homemade chicken burger, spicy creamy sauce