Spicy Crispy Chicken Burger (Chicken Sandwich) Recipe

If you’re craving a sandwich that hits all the right notes—spicy, crispy, and packed with bold flavors—this Spicy Crispy Chicken Burger (Chicken Sandwich) recipe is an absolute winner. I love how it elevates simple chicken thighs into this crunchy, flavorful bite that satisfies hunger and brings that feel-good comfort you want from a homemade burger. Whether it’s a weekend treat or a casual dinner with friends, this recipe never disappoints.

What makes this Spicy Crispy Chicken Burger (Chicken Sandwich) recipe so special is its balance of heat and texture. The gochugaru flakes add this subtle Korean heat that’s not overpowering but just enough to keep you reaching for more, while the chicken stays juicy inside thanks to the careful wet batter technique. Plus, the creamy spicy sauce ties everything together perfectly; trust me, making this is worth it!

Ingredients You’ll Need

Each ingredient in this Spicy Crispy Chicken Burger (Chicken Sandwich) recipe plays a crucial role, from the tender boneless chicken thighs to the vibrant spices that give the chicken its signature kick. Don’t worry if you haven’t cooked with gochugaru before—it’s a Korean chili flake that adds smoky heat without overwhelming the dish. Here’s the rundown with some tips to get the best results.

• Boneless chicken thighs: Choose skinless for ease; thighs stay juicy and flavorful compared to breast meat.
• Egg whites: Helps create a lighter batter so the coating crisps up beautifully.
• Flour: Both for wet batter and dry mix — use all-purpose flour for that perfect crunch.
• Gochugaru: This Korean chili flake is milder than you might think—go easy if you’re sensitive to spice.
• Paprika: Adds a smoky depth alongside the chili heat.
• Garlic powder: Gives that aromatic punch that complements chicken so well.
• Onion powder (optional): A nice aromatic addition that rounds out the flavors.
• Baking powder: Key to making the crust puff up and get crispy, don’t skip!
• Salt and sugar: Balance the heat and bring out the flavors in the batter.
• Ice cold water: Cold water in the wet batter keeps the crust crispy—such a small trick that makes a big difference.
• Japanese mayo: Creamy and slightly sweet, it forms the base for the spicy sauce.
• Sweet chili sauce: Adds a sweet-tangy contrast in the sauce.
• Sriracha: For that extra spicy kick you’ll love.
• Light soy sauce: Adds umami depth without overpowering flavors.
• Rice vinegar or white vinegar: Balances the richness with a hint of acidity.
• Chili flakes: A finishing touch in the sauce for extra heat.
• Burger buns: Soft but sturdy enough to hold all that crispy chicken goodness.
• Lettuce: Adds fresh crunch and balances the spice.
• American cheese slices: Melts perfectly and adds that gooey, comforting layer.

Variations

I love how this Spicy Crispy Chicken Burger (Chicken Sandwich) recipe welcomes your own twists—once you’ve nailed the original, playing around with variations keeps it exciting and personal. It’s perfect for adjusting the heat level or swapping ingredients based on what you have in your kitchen.

• Variation: Swap the chicken thighs for tenders if you want quicker cooking—just watch your frying time to avoid drying out.
• Spice level: Adjust the gochugaru and sriracha amounts to suit your heat tolerance; I often dial it down slightly when cooking for kids.
• Gluten-free: Use gluten-free flour blends for the batter and coating; crispy texture will be slightly different but still delicious.
• Extra toppings: Try adding pickles or sliced avocado for freshness and creaminess.
• Vegan version: Though this recipe is chicken-based, swapping with a plant-based chicken alternative and vegan mayo in the sauce can work well.

How to Make Spicy Crispy Chicken Burger (Chicken Sandwich) Recipe

Step 1: Prepare the Wet Batter

Start by whisking together the egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar along with ice-cold water. The cold water keeps the batter crisp when fried, so don’t skip this step! Whisk until smooth but not too thin—you want it thick enough to cling to the chicken thighs. This batter is the first layer of flavor and crunch, so take your time here.

Step 2: Seasoned Dry Mix Coating

In a separate bowl, mix your dry ingredients carefully—flour, gochugaru, paprika, garlic powder, onion powder (if using), baking powder, salt, and sugar. This mixture creates that iconic crispy crust we all crave in a chicken sandwich. The baking powder is critical for puffiness, so don’t skip or reduce it.

Step 3: Coat and Chill the Chicken

Dip each chicken thigh first in the wet batter, letting excess drip off, then dredge it thoroughly in the dry mix. For extra crunch, repeat this dip-and-coat process twice—this double-dip method worked wonders when I first tried it! Lay the coated chicken on a tray and pop it in the fridge for 15-20 minutes. This rest time helps set the batter and prevents it from sliding off in hot oil.

Step 4: Fry Until Golden and Crispy

Heat oil in a deep fryer or heavy pan to about 350°F (175°C). Fry the chicken thighs in batches, without overcrowding, for about 6-8 minutes until golden brown and cooked through. Keep an eye on your oil temp—too hot and the coating will burn; too cool and it gets soggy. Once fried, transfer to a wire rack to drain excess oil. Trust me, using a rack instead of paper towels preserves that crispiness better.

Step 5: Whip up the Spicy Creamy Sauce

In a small bowl, mix the Japanese mayo, sweet chili sauce, sriracha, light soy sauce, rice vinegar, and chili flakes. This sauce is the perfect balance of spicy, sweet, and tangy—a real game-changer that brings the chicken and burger bun together in harmony. Stir until smooth and set aside.

Step 6: Assemble Your Spicy Crispy Chicken Burger

Lightly toast your burger buns for a slight crunch and warmth. Spread a generous layer of that spicy creamy sauce on both top and bottom buns. Place a crisp leaf of lettuce, then the hot, crispy chicken thigh, followed by a slice of melted American cheese. Top with more sauce if you like and crown with the bun top. Bite in and savor the crunch and heat combo!

How to Serve Spicy Crispy Chicken Burger (Chicken Sandwich) Recipe

Garnishes

I like to keep my garnishes simple yet impactful—fresh crisp lettuce for texture and a slice of American cheese that melts just right. Sometimes I throw on a few dill pickle slices to cut through the richness and add a little tangy zing. If you’re feeling adventurous, thinly sliced red onion adds another level of bite and freshness.

Side Dishes

Nothing pairs better with this Spicy Crispy Chicken Burger (Chicken Sandwich) recipe than classic crispy fries—sweet potato fries work beautifully too. If you want to keep it lighter, a vibrant slaw or even some pickled cucumber slices bring a refreshing crunch. For a real treat, try serving with a side of creamy coleslaw or spicy ranch dipping sauce.

Creative Ways to Present

For gatherings or a fun dinner, I like to offer a build-your-own sandwich bar with extra toppings like sliced jalapenos, avocado, or even a fried egg. You can also turn these chicken thighs into sliders for bite-size party snacks, perfect for sharing. Wrapping the burgers in parchment paper tied with twine adds a charming café vibe that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Crispy Chicken Burger (Chicken Sandwich) components can be stored separately for the best quality. I usually refrigerate the chicken thighs in an airtight container and keep the buns and sauce separate. This way, when reheating, the chicken stays crispy, and the buns don’t turn soggy overnight.

Freezing

I’ve frozen the fried chicken thighs before by cooling completely, then wrapping tightly in plastic wrap and foil. When you’re ready, just thaw overnight in the fridge and reheat in an oven or air fryer for best crispness. Freezing the buns or sauce isn’t recommended, as it changes the texture.

Reheating

To bring back that fresh-out-of-the-fryer crispiness, I reheat the chicken thighs in a 375°F (190°C) oven or air fryer for 5-7 minutes. Avoid the microwave because it makes the crust soggy. Toast the buns separately and add fresh sauce and lettuce just before serving for a sandwich the second time around that still tastes fantastic.

FAQs

Final Thoughts

This Spicy Crispy Chicken Burger (Chicken Sandwich) recipe quickly became one of my go-to comfort foods because it’s just so satisfying and surprisingly approachable. I hope you find the same joy in making it and sharing it with those you love. With that perfect combination of spicy heat, crispy crust, and creamy sauce, it’s a recipe that feels both special and comforting—definitely one to keep in your recipe box!

Spicy Crispy Chicken Burger (Chicken Sandwich) Recipe

★★★★★ 5 from 108 reviews

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 chicken burgers 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean-Inspired American

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Description

This Spicy Crispy Chicken Burger features tender boneless chicken thighs coated in a flavorful gochugaru-infused wet and dry batter, fried to golden perfection for a crispy texture. Served on a soft burger bun with fresh lettuce, American cheese, and a spicy creamy sauce combining Japanese mayo, sweet chili sauce, and Sriracha, this sandwich delivers a perfect balance of heat, crunch, and creaminess in every bite.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Wet Batter: In a mixing bowl, combine 2 egg whites, 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1/2 tsp salt, and 1/2 tsp sugar. Mix well to form a smooth batter.
2. Mix the Dry Ingredients: In a separate large bowl, whisk together 2 cups flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder (if using), 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp sugar. Ensure all dry ingredients are well combined.
3. Prepare the Spicy Creamy Sauce: In a small bowl, mix Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, rice vinegar, and chili flakes until smooth. Adjust seasoning if needed and refrigerate until serving.
4. Make the Batter Consistency: Gradually add 3 cups of ice cold water to the wet batter mixture, stirring continuously until smooth and slightly thick but still pourable.
5. Coat the Chicken Thighs: Dip each boneless chicken thigh into the wet batter, ensuring it is fully coated. Then dredge the battered chicken into the dry flour mixture, pressing lightly to adhere a crispy layer.
6. Heat the Oil and Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the coated chicken thighs into the hot oil and fry until golden brown and crispy, about 6-8 minutes, turning occasionally to cook evenly.
7. Drain and Rest: Remove the fried chicken and place on a wire rack or paper towels to drain excess oil. Let it rest briefly to retain crispiness.
8. Assemble the Burgers: Lightly toast the burger buns. Spread the spicy creamy sauce on the bottom bun, add lettuce, place a crispy chicken thigh on top, add an American cheese slice, and cover with the top bun.
9. Serve: Serve the spicy crispy chicken burger hot, optionally with your choice of sides like fries or coleslaw.

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Notes

• Use boneless chicken thighs for juicier, more flavorful results compared to chicken breasts.
• Gochugaru can be substituted with cayenne pepper or chili powder, but adjust quantities to manage heat level.
• The dry onion powder is optional but adds subtle savory depth to the coating.
• Ensure the oil temperature stays steady at 350°F for optimal frying; too hot and the coating burns, too cool and it absorbs excess oil.
• Leftover fried chicken can be stored and reheated but is best enjoyed fresh for maximum crispiness.

Keywords: Spicy crispy chicken burger, Korean fried chicken sandwich, gochugaru chicken burger, spicy chicken sandwich, crispy fried chicken burger