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.
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the spicy crispy chicken burger hot, optionally with your choice of sides like fries or coleslaw.
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