Spicy Fried Chicken Burger Recipe
This Spicy Fried Chicken Burger is crispy, juicy, and loaded with bold flavor! Boneless chicken thighs are coated in a spicy seasoned batter, dipped in ice water for an extra crunchy crust, and fried until golden brown. Serve the crispy chicken on toasted burger buns with lettuce, cheese, and a creamy spicy sauce for an amazing homemade chicken burger.
Servings: 4
Calories: 761kcal
Ingredients
- 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
- 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
- 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
- 3 cups ice cold water
- 4 burger buns
- 4 lettuce leaves
- 4 slices American cheese
Instructions
- Mix egg whites, 1 tablespoon flour, 2 tablespoons gochugaru, 1 tablespoon paprika, 1 tablespoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon sugar in a bowl.
- Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 3 hours or overnight.
- In a separate bowl, mix 2 cups flour, 2 tablespoons gochugaru, 1 tablespoon paprika, 1 tablespoon garlic powder, onion powder, baking powder, 1/4 teaspoon salt, and 1/2 teaspoon sugar.
- In a small bowl, mix Japanese mayo, sweet chili sauce, Sriracha, soy sauce, vinegar, and chili flakes to make the sauce.
- Coat one piece of marinated chicken in the dry flour mixture, dip it in ice cold water for 5 seconds, then let the excess water drip off for 10 seconds.
- Coat the chicken in the dry flour mixture again. Repeat the ice water dip and flour coating one more time, then let the coated chicken rest for 5 minutes.
- Heat oil in a deep frying pan or pot over medium heat. Carefully add the chicken and fry for 10 to 15 minutes, or until golden brown, crispy, and fully cooked.
- Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate. For extra crispy chicken, fry it again for 5 to 8 minutes.
- Sprinkle the hot chicken with a pinch of salt and extra gochugaru, if desired. Toast the burger buns.
- Spread the spicy sauce on both sides of each bun, then add crispy chicken, cheese, lettuce, and the top bun. Serve immediately.
Notes
- Boneless chicken thighs work best for this recipe because they stay juicy after frying. If the chicken pieces are too large for the buns, cut them smaller before marinating.
- The ice water dip helps create a very crispy coating. Be gentle when dipping the chicken so the flour coating stays on.
Nutrition
Calories: 761kcal | Carbohydrates: 87g | Protein: 38g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 1537mg | Potassium: 883mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6462IU | Vitamin C: 8mg | Calcium: 407mg | Iron: 8mg