Description
This Spicy Crispy Chicken Burger features tender boneless chicken thighs marinated in a flavorful wet batter, double-coated in a spicy flour mix, and deep-fried to golden perfection. Served on lightly toasted buns with creamy, spicy sauce, crisp lettuce, and melty American cheese, it delivers a satisfying combination of heat, crunch, and creamy richness.
Ingredients
Scale
Chicken Marinade
- 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
- American cheese slices
- Cooking oil for deep frying
Instructions
- Chicken Marinade: In a bowl, combine the wet batter ingredients: egg whites, 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1/2 tsp salt, and 1/2 tsp sugar. Thoroughly coat the boneless chicken thighs with this mixture. Cover and marinate for at least 3 hours to deeply infuse the flavors into the meat.
- Prepare Dry Mix: In a separate large bowl, combine 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 and set aside. This mixture will be used to coat the chicken after marination for extra crispiness.
- Make Spicy Creamy Sauce: In a small bowl, combine 2 tbsp Japanese mayo, 1 tbsp sweet chili sauce, 1 tbsp Sriracha, 1/2 tbsp light soy sauce, 1/2 tbsp rice or white vinegar, and 1/2 tbsp chili flakes. Stir well until smooth and refrigerate until ready to use. This sauce will add a creamy and spicy layer to the burger.
- Dredging the Chicken: After marination, take each chicken thigh and coat it evenly in the dry mix. Then dip the coated chicken briefly into the ice cold water. Immediately coat the chicken again with the dry mix, pressing to ensure a thick, even layer. This double coating creates a superior crispy crust when fried.
- Deep Frying: Heat cooking oil in a deep fryer or large deep pan to 350°F (175°C). Carefully fry each coated chicken piece in hot oil for 8-10 minutes or until golden brown and crispy. The cooking time may vary slightly based on the size of the chicken thighs. Once cooked, transfer to paper towels to drain excess oil.
- Assembling the Burger: Lightly toast the burger buns to add texture and prevent sogginess. Spread a generous amount of the spicy creamy sauce on the bottom bun. Place one crispy fried chicken thigh on top, followed by a slice of American cheese and fresh lettuce. Finish with the top bun. Serve immediately to enjoy the contrasting textures and bold flavors at their best.
Notes
- Marinate the chicken for at least 3 hours or overnight for best flavor penetration.
- Ensure the oil temperature is maintained at 350°F (175°C) for optimal frying and crispiness.
- Use ice cold water when dipping chicken during dredging to help create a light and crunchy crust.
- Feel free to add pickles or sliced onions in the burger for extra crunch and flavor.
- To reduce oil absorption, do not overcrowd the frying pan; fry in batches if necessary.
