Description
This Spicy Crispy Chicken Burger recipe features juicy boneless chicken thighs coated in a flavorful wet batter, double-dredged in a spicy dry mix, and fried to crispy perfection. Served on toasted burger buns with a zesty creamy sauce, this burger is a spicy sensation!
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 – Mix wet seasoning. Coat chicken and marinate.
- Dry Mix – Combine dry mix ingredients.
- Spicy Sauce – Mix sauce ingredients.
- Dredging – Coat chicken, dip in water, coat again.
- Deep Frying – Fry in hot oil until golden brown.
- Assembling – Toast buns, spread sauce, add chicken, cheese, lettuce, and bun top.
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.
- You can substitute gochugaru with chili powder or any other spicy seasoning.
Nutrition
- Serving Size: 1 burger
- Calories: Approximately 550 kcal
- Sugar: Varies based on ingredients
- Sodium: Varies based on ingredients
- Fat: Varies based on frying method
- Saturated Fat: Varies based on ingredients
- Unsaturated Fat: Varies based on ingredients
- Trans Fat: Varies based on ingredients
- Carbohydrates: Varies based on ingredients
- Fiber: Varies based on ingredients
- Protein: Varies based on ingredients
- Cholesterol: Varies based on ingredients
