Spicy Crispy Chicken Burger Recipe
This Spicy Crispy Chicken Burger features juicy boneless chicken thighs coated in a flavorful wet and dry spice batter, fried until perfectly crispy. Topped with a spicy creamy sauce, fresh lettuce, and melted American cheese in a soft burger bun, this sandwich is a delicious fusion of Korean-inspired heat and classic American comfort food.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 chicken burgers 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Fusion (Korean-American)
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 sauce
- 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 large mixing bowl, whisk together the egg whites, 1 tbsp flour, gochugaru, paprika, garlic powder, salt, and sugar until smooth. Slowly add the 3 cups of ice-cold water while mixing to create a thin batter.
- Mix the Dry Ingredients: In a separate bowl, combine the 2 cups flour, gochugaru, paprika, garlic powder, onion powder (if using), baking powder, salt, and sugar. Mix thoroughly to ensure even distribution of spices.
- Coat the Chicken Thighs: Pat the boneless chicken thighs dry. Dip each thigh into the wet batter, allowing excess to drip off, then dredge in the dry mix, pressing gently so the coating adheres well. Set aside on a tray.
- Heat Oil for Frying: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the chicken pieces for even frying.
- Deep Fry the Chicken: Carefully lower the coated chicken thighs into the hot oil in batches if necessary. Fry for about 8-10 minutes or until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Prepare the Spicy Creamy Sauce: In a small bowl, whisk together Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, vinegar, and chili flakes until smooth and well combined.
- Assemble the Burgers: Lightly toast the burger buns. Spread a generous amount of the spicy creamy sauce on the bottom bun, add a crisp lettuce leaf, place the crispy fried chicken thigh, top with an American cheese slice, and finish with the top bun.
- Serve: Serve the spicy crispy chicken burgers immediately while hot and crispy with your favorite sides.
Notes
- You can substitute boneless chicken thighs with chicken breasts, but thighs provide juicier results.
- Gochugaru is a Korean chili powder; adjust quantity for less or more heat.
- Ensure the water added to the batter is ice cold to help create a light and crispy coating.
- Onion powder in the dry mix is optional but adds extra flavor.
- Use a meat thermometer to check chicken doneness for safety and juiciness.
- Leftover sauce can be refrigerated for up to 3 days.
Keywords: Spicy chicken burger, crispy chicken sandwich, Korean fried chicken, gochugaru chicken, spicy sandwich, crispy chicken thigh burger
Find it online: https://mjrecipe.com/spicy-crispy-chicken-burger-recipe/