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Spicy Crispy Chicken Burger Recipe

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★★★★★

4.5 from 139 reviews

This Spicy Crispy Chicken Burger combines juicy, marinated chicken thighs coated in a flavorful gochugaru-spiced batter and fried to crispy perfection. Paired with a spicy creamy sauce made from Japanese mayo, sweet chili sauce, and Sriracha, this sandwich delivers a perfect balance of heat and creaminess. Served with fresh lettuce and American cheese on soft burger buns, it’s an irresistible meal for lovers of bold and spicy flavors.

Ingredients

Scale

Wet Batter

  • 4 boneless chicken thighs (see notes)
  • 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 mayonnaise
  • 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

  1. Prepare the Wet Batter: In a large bowl, whisk together the egg whites, 1 tablespoon of flour, 2 tablespoons of gochugaru, paprika, garlic powder, salt, sugar, and 3 cups of ice-cold water until smooth and fully combined. This batter will be used to coat the chicken and infuse it with spicy flavors.
  2. Prepare the Dry Mix: In a separate large bowl, combine 2 cups of flour, 2 tablespoons gochugaru, paprika, garlic powder, optional onion powder, baking powder, salt, and sugar. Mix thoroughly to ensure even distribution of spices and leavening agent.
  3. Coat the Chicken: Pat the boneless chicken thighs dry with paper towels. Dip each chicken thigh into the wet batter, allowing excess batter to drip off, then dredge it thoroughly in the dry mix, pressing gently to adhere the coating well on all sides.
  4. Fry the Chicken: Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Carefully lower the coated chicken thighs into the hot oil and fry for approximately 6-8 minutes or until the chicken is cooked through, the outside is deep golden brown, and crispy. Drain the fried chicken on paper towels to remove excess oil.
  5. Make the Spicy Creamy Sauce: In a small bowl, mix together Japanese mayonnaise, sweet chili sauce, Sriracha, light soy sauce, rice vinegar, and chili flakes. Stir until smooth and uniformly blended to create a spicy and tangy sauce that complements the fried chicken.
  6. Assemble the Burgers: Slice the burger buns and lightly toast them if desired. Spread a generous amount of the spicy creamy sauce on the bottom bun, layer fresh lettuce leaves, place a crispy chicken thigh on top, add an American cheese slice, then cover with the top bun. Serve immediately while hot and crispy.

Notes

  • The recipe uses boneless chicken thighs because they stay juicy and tender during frying compared to chicken breasts.
  • Gochugaru is Korean chili flakes that add a smoky heat and vibrant color; if unavailable, substitute with smoked paprika mixed with cayenne pepper for a similar effect.
  • Using ice-cold water in the batter helps create a light and crispy coating on the fried chicken.
  • For best results, maintain frying oil temperature to avoid greasy or undercooked coating.
  • You can customize the spicy sauce heat level by adjusting the amount of Sriracha and chili flakes to taste.
  • Optional onion powder in the dry mix adds a subtle sweetness and depth but can be omitted if unavailable.

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

Find it online: https://busyrecipe.com/spicy-crispy-chicken-burger-recipe/