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Spicy Crispy Chicken Burger Recipe

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★★★★★

4.1 from 71 reviews

This Spicy Crispy Chicken Burger features juicy, marinated boneless chicken thighs coated in a flavorful spicy batter and deep-fried to golden perfection. Served on toasted burger buns with a spicy mayo-based sauce, American cheese, and fresh lettuce, this burger delivers a perfect combination of heat, crispiness, and creamy textures. Ideal for a satisfying and bold-flavored meal ready in about 40 minutes plus marinating time.

Ingredients

Scale

Chicken Marinade

  • 4 boneless chicken thighs
  • 2 egg whites
  • 1 tbsp flour
  • 2 tbsp gochugaru (Korean chili powder)
  • 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 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

  • 3 cups ice cold water
  • burger buns
  • lettuce
  • American cheese slices
  • oil for deep frying

Instructions

  1. Chicken Marinade: In a bowl, mix all the wet seasoning ingredients together. Add the boneless chicken thighs and coat each piece thoroughly with the marinade. Cover and refrigerate for at least 3 hours or preferably overnight to develop flavors.
  2. Prepare Dry Mix: In a separate bowl, combine all the dry mix ingredients including flour, gochugaru, paprika, garlic powder, onion powder (optional), baking powder, salt, and sugar. Stir until well blended.
  3. Mix Spicy Sauce: In another bowl, mix together Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, rice vinegar, and chili flakes until smooth. Set aside for serving.
  4. Dredging Process: Take one piece of marinated chicken and lightly coat it with the dry mix, making sure every surface is covered. Quickly dip the coated chicken piece into the ice cold water for about 5 seconds without rubbing off the flour coating.
  5. Second Coating: After removing the chicken from the water, wait 10 seconds to let excess water drip off. Then dredge the chicken again thoroughly in the dry mix. Repeat the dipping and coating process to double coat, using fresh ice water for each piece to achieve maximum crispiness.
  6. Rest Before Frying: Let the coated chicken rest for about 5 minutes before frying. This helps the batter set properly.
  7. Deep Frying: Heat oil in a deep pan or fryer over medium heat. Deep fry the chicken pieces until golden brown and cooked through, about 10-15 minutes depending on your stove. For extra crispiness, fry another 5-8 minutes if desired.
  8. Rest and Season: Remove the fried chicken from the oil and let it rest on a wire rack or paper towels. While still hot, sprinkle a pinch of salt and additional gochugaru for extra spice if preferred.
  9. Assembling Burger: Toast the burger buns until lightly browned. Spread a generous amount of the prepared spicy sauce on both the top and bottom buns. Place the crispy chicken on the bottom bun, add a slice of American cheese, and a layer of fresh lettuce. Top with the bun crown and serve immediately.

Notes

  • Marinating chicken overnight enhances flavor and tenderness significantly.
  • Use fresh ice cold water for dipping each piece during dredging to ensure the batter sticks well and results in extra crispiness.
  • Cooking time may vary depending on chicken size and stovetop; ensure chicken is cooked through before serving.
  • Adjust the amount of chili flakes and gochugaru in the batter and sauce according to your spice preference.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.

Keywords: Spicy Chicken Burger, Crispy Chicken, Fried Chicken Burger, Korean Style Chicken, Gochugaru Chicken, Homemade Burger

Find it online: https://epicrecipebox.com/spicy-crispy-chicken-burger-recipe/