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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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).
Drain Excess Oil: Remove fried chicken and drain on paper towels to remove excess oil and maintain crispiness.
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.
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.
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.

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