Description
This Spicy Crispy Chicken Burger recipe features tender boneless chicken thighs marinated in a flavorful wet batter and coated with a spicy dry mix before being deep-fried to golden perfection. Paired with a creamy, spicy sauce, fresh lettuce, American cheese, and toasted buns, this burger delivers a perfect balance of heat, crunch, and creaminess for a satisfying meal.
Ingredients
Units
Scale
Wet Batter
- 4 boneless chicken thighs
- 2 egg whites
- 1 tbsp 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 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
- 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
- Chicken Marinade: In a mixing bowl, combine the egg whites, 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1/2 tsp salt, and 1/2 tsp sugar to create the wet batter. Coat the boneless chicken thighs thoroughly with this wet batter and let them marinate for at least 1 hour to absorb the flavors.
- Dry Mix: In a separate large bowl, combine the dry ingredients: 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, and 1/2 tsp sugar. Mix well to ensure even distribution of spices.
- Spicy Sauce: In a small bowl, whisk together the 2 tbsp Japanese mayo, 1 tbsp sweet chili sauce, 1 tbsp Sriracha, 1/2 tbsp light soy sauce, 1/2 tbsp rice vinegar, and 1/2 tbsp chili flakes until smooth. Set aside for assembling.
- Dredging: Prepare 3 cups of ice cold water in a separate container. Take each marinated chicken thigh and first coat it in the dry mix thoroughly, then dip it quickly into the ice cold water, and coat again in the dry mix. This double coating creates an extra crispy crust.
- Deep Frying: Heat oil in a deep fryer or deep pan to 350°F (175°C). Carefully fry the coated chicken thighs for about 8-10 minutes or until they turn golden brown and are cooked through, ensuring a crispy texture outside and juicy inside. Remove and drain excess oil on paper towels.
- Assembling: Lightly toast the burger buns. Spread a generous layer of the spicy creamy sauce on the bottom bun. Place a crispy chicken thigh on top, then add an American cheese slice and fresh lettuce. Finish with the top bun spread with more sauce if desired. Serve immediately while hot and crispy.
Notes
- Depending on the size of your burger bun and chicken thigh, you may want to cut the chicken thigh in half before marinating to fit the burger bun.
- You can substitute gochugaru with chili powder or any other spicy seasoning if unavailable.
- Maintain the oil temperature during frying to avoid greasy or undercooked chicken.
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use ice cold water for dredging to help create a light, crispy coating.
