Description
This Spicy Crispy Chicken Burger recipe features tender boneless chicken thighs marinated in a flavorful wet batter, coated with a spicy dry mix, and deep-fried to golden perfection. Paired with a creamy, spicy sauce, crisp lettuce, American cheese, and soft burger buns, these burgers deliver a deliciously crunchy and zesty experience perfect for a satisfying meal.
Ingredients
Units
Scale
Wet Batter
- 4 boneless chicken thighs
- 2 egg whites
- 1 tbsp flour
- 2 tbsp gochugaru
- 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
- American cheese slices
Instructions
- Chicken Marinade: In a bowl, combine the wet batter ingredients including egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar. Coat the boneless chicken thighs thoroughly with this mixture and marinate for at least 3 hours to allow the flavors to penetrate the meat deeply.
- Prepare Dry Mix: In a separate large bowl, mix together the dry mix ingredients: flour, gochugaru, paprika, garlic powder, onion powder (optional), baking powder, salt, and sugar. Set this aside for coating the chicken after marination.
- Make Spicy Creamy Sauce: Combine Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, vinegar, and chili flakes in a small bowl. Mix well to create a balanced creamy and spicy sauce for the burgers. Refrigerate until ready to use.
- Dredging the Chicken: After marination, take each chicken thigh and coat it evenly in the dry mix. Then, dip the coated chicken into the ice cold water, followed by another thorough coating with the dry mix. This double coating ensures an ultra crispy crust once fried.
- Deep Frying: Heat cooking oil in a deep fryer or large deep pan to around 350°F (175°C). Fry the coated chicken pieces in hot oil until they turn golden brown and crispy, usually about 8-10 minutes depending on the size. Remove and drain on paper towels to absorb 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, then add a piece of the crispy fried chicken, top with a slice of American cheese and fresh lettuce, and finish with the top bun. Serve immediately for best taste and texture.
Notes
- Depending on the size of your burger bun and chicken thigh, you may want to cut the chicken thigh in half before marinating to fit the burger bun better.
- You can substitute gochugaru with chili powder or any other spicy seasoning if unavailable, though it may slightly alter the flavor profile.
- Make sure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- For an extra crispy coating, ensure the chicken is well-coated and the double dredging process is followed precisely.
