Description
This Spicy Crispy Chicken Burger recipe features tender marinated boneless chicken thighs coated in a flavorful double layer of spicy seasoning and a light, crispy batter. Fried to golden perfection and served with a creamy, spicy mayo-based sauce, lettuce, and American cheese in a toasted bun, this burger is packed with bold flavors and satisfying textures. Perfect for a flavorful homemade burger night.
Ingredients
Scale
Chicken Marinade and 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 Coating 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
Other Ingredients
- 3 cups ice cold water
- burger buns
- lettuce leaves
- American cheese slices
- cooking oil for deep frying
Instructions
- Prepare and Marinate Chicken: In a bowl, combine egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar to create the wet batter. Coat the boneless chicken thighs thoroughly in this mixture and let them marinate for at least 3 hours for deep flavor infusion.
- Make Dry Coating Mix: In another large bowl, mix flour, gochugaru, paprika, garlic powder, onion powder (optional), baking powder, salt, and sugar. Set aside this dry mix which will be used to create the crispy crust.
- Prepare Spicy Sauce: In a small bowl, blend Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, vinegar, and chili flakes thoroughly to make a creamy, spicy sauce. Refrigerate until needed to keep flavors fresh.
- Double Coat Chicken: After marination, coat each chicken thigh evenly in the dry mix, then dip into ice cold water, and immediately coat again in the dry mix. This double coating ensures an extra crispy crust when fried.
- Fry Chicken: Heat oil in a deep fryer or a large deep pan to 350°F (175°C). Fry the chicken pieces in hot oil for 8 to 10 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble Burgers: Lightly toast burger buns to prevent sogginess. Spread a generous layer of the spicy creamy sauce on the bottom bun, add a crispy fried chicken thigh, top with an American cheese slice and fresh lettuce, then finish with the top bun. Serve immediately for best taste and texture.
Notes
- Marinate chicken for at least 3 hours or overnight for best flavor.
- Use ice cold water for dipping to achieve the crispiest batter texture.
- Adjust the amount of chili flakes and gochugaru according to your spice preference.
- Ensure oil temperature remains consistent at 350°F to avoid greasy chicken.
- Onion powder in the dry mix is optional but adds a nice depth of flavor.
- Lightly toasting buns prevents them from getting soggy from the sauce and juices.
