Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe

If you’re craving a burger that packs a punch, then this Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe is going to be your new favorite. Imagine biting into juicy, crispy chicken thighs coated with that uniquely smoky, spicy Korean gochugaru powder, then balanced perfectly with a creamy chili sauce that has just the right kick without overpowering your taste buds. I first made this recipe when I wanted to shake things up from the usual chicken sandwiches, and honestly—every bite was addictively flavorful and texturally perfect.

This burger works fantastically for a casual dinner or impressing friends at a small gathering. It’s fairly simple to pull together, and the homemade spicy creamy sauce adds that extra layer of yum that you just can’t get from store-bought sauces. If you love a little heat and crave crispy textures, you’ll appreciate the Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe as much as I do.

Ingredients You’ll Need

These ingredients come together to build a perfectly seasoned crispy chicken with a vibe that’s both Korean-inspired and comfort-food classic. I always recommend hunting down good-quality chicken thighs and fresh gochugaru for the best results.

• Boneless chicken thighs: Juicy and tender, they stay moist even after frying, unlike breast meat.
• Egg whites: Helps the wet batter cling better to the chicken for that ultimate crispiness.
• Flour (for batter and dry mix): The base that creates that crunchy crust you want on a fried chicken burger.
• Gochugaru: Korean red chili flakes that pack smoky, mild heat, essential for authentic flavor.
• Paprika: Adds a deeper red color and enhances the smoky taste.
• Garlic powder: Brings a subtle savory punch that complements the chili well.
• Onion powder (optional): I like adding this for an extra layer of flavor in the dry mix.
• Baking powder: Small secret to extra crispiness!
• Salt and sugar: Balances the flavors perfectly, don’t skip these.
• Ice cold water: Use it for the wet batter; cold water makes the batter crispy when fried.
• Japanese mayo: A creamier mayo variant that works beautifully in the chili sauce.
• Sweet chili sauce: Adds sweetness and depth to the creamy sauce.
• Sriracha: For heat and that iconic chili-garlic flavor.
• Light soy sauce: Adds umami and saltiness to the sauce.
• Rice vinegar (or white vinegar): Balances the sauce with a hint of acidity.
• Chili flakes: Extra heat in the sauce; adjust to your taste.
• Burger buns: Toasted for the perfect contrast to the crispy chicken.
• Lettuce: Adds crunch and freshness.
• American cheese slices: Melts nicely and adds creamy richness.

Variations

This recipe is a fantastic base, but I love making it my own depending on what I have on hand or who I’m cooking for. Don’t be shy—tweak the spice levels or swap out ingredients for something you love.

• Variation: Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch the cooking time carefully so it doesn’t dry out. In my experience, thighs just stay juicier.
• Mild version: Cut back the gochugaru and chili flakes, and increase the sweet chili sauce for a gentler spice that’s great for kids or spice-averse friends.
• Gluten-free: Use rice flour or a gluten-free flour blend instead of all-purpose flour to make it gluten-free. I tested this once with rice flour, and the crispiness held up surprisingly well!
• Vegan alternative: Use fried tofu steaks with the same batter and sauce for a plant-based twist. I’ve done this in a pinch when friends drop by unannounced, and it was a hit.

How to Make Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe

Step 1: Prepare Your Chicken and Batter

Start by patting your boneless chicken thighs dry to ensure the batter sticks well. Next, mix your wet batter ingredients: egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar, combined with ice-cold water. The cold water is my go-to trick for that irresistible crunch, so don’t skip it! In a separate bowl, prepare the dry mix with flour, gochugaru, paprika, garlic and onion powder, baking powder, salt, and sugar.

Step 2: Batter Up and Fry

Dip each chicken piece into the wet batter, then dredge it thoroughly in the dry mix—you want a thick, even coating. Heat oil to about 350°F (175°C) for frying; too hot and the outside burns before cooking through, too cool and it absorbs too much oil. Fry your coated thighs about 6-8 minutes each side until golden brown and cooked through. I usually test by cutting into the biggest piece; juicy, white meat means perfect doneness.

Step 3: Make the Creamy Chili Sauce

While your chicken fries, mix together the spicy creamy sauce ingredients: Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, rice vinegar, and chili flakes. Stir well and taste as you go—I often adjust the vinegar or chili to hit that sweet-heat balance just right.

Step 4: Assemble Your Burger

Toast your burger buns lightly for texture and warmth. Spread a generous layer of the creamy chili sauce on the bottom bun, add some crisp lettuce, then your hot crispy chicken. Top with an American cheese slice (it melts beautifully on the warm chicken), and slather more sauce on the top bun before closing up. If you like, press lightly so everything sticks together and the cheese melts fully.

How to Serve Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe

Garnishes

I love adding fresh garnishes like thinly sliced cucumbers or pickled radish for crunch and acidity that cuts through the richness. A few fresh cilantro leaves or green onions can give a nice herbal brightness, too. For me, these little touches elevate the whole experience.

Side Dishes

Crispy fries or sweet potato wedges are an easy go-to. Sometimes I serve this burger with a light Asian slaw dressed with rice vinegar and sesame oil to stay in theme and keep things refreshing. A chilled cucumber salad also complements the spicy chicken beautifully.

Creative Ways to Present

For special occasions, I like setting up a mini burger bar with different add-ons—extra cheese, kimchi, avocado slices, and even fried egg options. Arranging the burgers on a rustic wooden board with small bowls of sauces adds a fun, interactive feel to gatherings. Plus, the vibrant colors of the gochugaru shine through in group settings!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the fried chicken separately from the buns and sauce in airtight containers in the fridge. This prevents the buns from getting soggy and keeps the chicken crispy longer. I usually eat the leftover chicken within 2 days for the best texture.

Freezing

I’ve frozen batches of the fried chicken before frying the burger assembly, and it works well. Freeze the cooked chicken pieces on a tray, then transfer them to a freezer bag. When ready, reheat in the oven to regain crispiness. Avoid freezing the buns or sauce to keep everything fresh.

Reheating

Reheat the chicken in a preheated oven at 375°F (190°C) for about 10 minutes, flipping halfway through to restore crispiness without drying out the meat. Steer clear of microwaving if possible because it makes the crust soggy, and nobody wants that!

FAQs

Final Thoughts

Honestly, this Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe has become a staple whenever I want something comforting yet exciting. The layers of spice, creaminess, and crunch make it a crowd-pleaser and a personal favorite. I hope when you try it, it feels just as satisfying and a little adventurous as it did for me the first time—because nothing beats sharing great food with friends and family.

Spicy Crispy Chicken Burger with Gochugaru and Creamy Chili Sauce Recipe

★★★★★ 4.7 from 122 reviews

• Author: Touba
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean-American Fusion

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Description

This Spicy Crispy Chicken Burger recipe features juicy, well-seasoned boneless chicken thighs coated in a flavorful wet batter and a crunchy dry mix infused with Korean gochugaru and a blend of spices. The chicken is fried to golden perfection and paired with a spicy creamy sauce and fresh toppings inside toasted burger buns, creating a deliciously satisfying sandwich with a perfect balance of heat, crunch, and creaminess.

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Ingredients

Scale 1x2x3x

Wet Batter

• 4 boneless chicken thighs (about 1 to 1.5 pounds), skin removed
• 2 egg whites
• 1 tbsp all-purpose flour
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tsp salt
• 1/2 tsp sugar

Dry Mix

• 2 cups all-purpose 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 mayonnaise
• 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 (4 buns)
• Lettuce leaves (4 leaves)
• American cheese slices (4 slices)

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Instructions

1. Prepare the Wet Batter: In a large mixing bowl, whisk together the egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar until smooth. Gradually add the 3 cups of ice cold water while whisking to create a thin, well-combined batter. This batter will coat the chicken, adding flavor and moisture.
2. Mix the Dry Ingredients: In another bowl, combine the flour, gochugaru, paprika, garlic powder, onion powder (if using), baking powder, salt, and sugar. Stir to blend all the dry spices evenly. This mixture will give the chicken its signature crispiness and spice.
3. Prepare the Chicken: Pat the boneless chicken thighs dry with paper towels to remove excess moisture. This helps the batter stick better and prevents splattering during frying.
4. Coat the Chicken: Dip each chicken thigh into the wet batter, ensuring it is fully coated. Then dredge it in the dry mix, pressing lightly to adhere the flour mixture evenly over the surface. Set aside on a tray.
5. Fry the Chicken: Heat oil in a deep fryer or large deep skillet to 350°F (175°C). Carefully place the coated chicken thighs into the hot oil without crowding. Fry for about 6-8 minutes per side, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F / 75°C).
6. Drain Excess Oil: Remove fried chicken and drain on paper towels to remove excess oil and maintain crispiness.
7. Make the Spicy Creamy Sauce: In a small bowl, combine Japanese mayonnaise, sweet chili sauce, Sriracha, light soy sauce, rice vinegar, and chili flakes. Stir well to blend the flavors into a smooth spicy sauce.
8. Assemble the Burgers: Lightly toast the burger buns. Spread a generous amount of spicy creamy sauce on the bottom bun, then layer with fresh lettuce, a slice of American cheese, and a crispy chicken thigh. Top with the other half of the bun to complete the sandwich.
9. Serve: Serve the spicy crispy chicken burgers immediately while the chicken is still hot and crispy for the best taste and texture. Accompany with your choice of sides like fries or coleslaw if desired.

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Notes

• You can substitute chicken breasts instead of thighs, but thighs remain juicier and more flavorful.
• Gochugaru adds a distinctive Korean chili flavor; if unavailable, use smoked paprika and cayenne pepper as alternatives.
• The cold water in the batter helps keep the coating light and crispy when fried.
• Ensure the oil temperature is maintained at 350°F for even frying and crispiness.
• The spicy creamy sauce can be adjusted for heat by adding more or less Sriracha or chili flakes.

Keywords: Spicy Chicken Burger, Crispy Chicken Sandwich, Gochugaru Chicken, Fried Chicken Burger, Korean Fried Chicken, Spicy Chicken Sandwich