Name: Spicy Crispy Chicken Burger with Gochugaru and Sweet Chili Sauce Recipe
Prep time: 20 min
Cook time: PT-489880H5M43S
Total time: PT-489880H5M43S
Cuisine: Korean-inspired fusion
Ingredients: 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; 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; Burger buns; Lettuce; American cheese slices; Oil for deep frying

Introduction

This Spicy Crispy Chicken Burger is a flavorful twist on the classic chicken sandwich, featuring tender marinated chicken thighs coated in a crunchy, spicy crust. Topped with a tangy, spicy mayo sauce and melted cheese, it’s a satisfying meal that’s perfect for burger lovers craving a little heat.

A close-up photo shows a woman's hand holding a sandwich layered with a soft, light tan bun on top and bottom. Inside, starting from the bottom, there is a crispy fried chicken fillet with a crunchy golden-brown coating and visible white meat inside. Above the chicken is a layer of melted yellow cheese, topped with fresh green lettuce leaves that add a bright, crisp texture. The sandwich is held over a white marbled surface with two more similar sandwiches in soft white buns placed on a light wooden board in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken thighs

2 egg whites

1 tbsp flour

2 tbsp gochugaru (Korean chili flakes)

1 tbsp paprika

1 tbsp garlic powder

½ tsp salt

½ tsp sugar

2 cups flour

2 tbsp gochugaru

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder (optional)

1 tsp baking powder

¼ tsp salt

½ tsp sugar

2 tbsp Japanese mayo

1 tbsp sweet chili sauce

1 tbsp Sriracha

½ tbsp light soy sauce

½ tbsp rice vinegar (or white vinegar)

½ tbsp chili flakes

3 cups ice cold water

Burger buns

Lettuce

American cheese slices

Instructions

Step 1: Prepare the chicken marinade by mixing all the wet seasoning ingredients in a bowl. Add the chicken thighs and coat each piece thoroughly. Marinate for at least 3 hours or overnight for best flavor.

Step 2: In a separate bowl, mix all the dry ingredients for the coating, including flours, spices, baking powder, salt, and sugar.

Step 3: Combine all sauce ingredients in a bowl and set aside for assembling.

Step 4: To dredge, lightly coat a piece of marinated chicken in the dry mix, making sure it is covered evenly.

Step 5: Dip the coated chicken into the ice cold water for 5 seconds without rubbing off the flour coating.

Step 6: Remove the chicken and wait 10 seconds so excess water drips off without soaking the dry mix.

Step 7: Dredge the chicken again in the dry mix, ensuring full coverage. Repeat this water and dry mix dipping process twice in total, using fresh ice water for each piece.

Step 8: Let the coated chicken rest for 5 minutes before frying.

Step 9: Deep fry the chicken in hot oil over medium heat until golden brown, about 10-15 minutes depending on your stove. For extra crispiness, fry an additional 5-8 minutes.

Step 10: Remove the chicken from oil and let it rest. Sprinkle with a pinch of salt and extra gochugaru if desired.

Step 11: Toast the burger buns lightly. Spread a generous amount of the spicy sauce on both the top and bottom buns.

Step 12: Assemble the burger by placing the fried chicken on the bottom bun, add a slice of American cheese, some lettuce, then top with the bun. Serve immediately and enjoy!

Tips & Variations

Use chicken thighs for juicier meat, but chicken breasts can be substituted if preferred.

Adjust the amount of gochugaru and chili flakes to control the spiciness according to your taste.

For a smokier flavor, try smoked paprika instead of regular paprika.

Use homemade burger buns or brioche for a richer sandwich experience.

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

FAQs

Can I use other types of chili flakes instead of gochugaru?

Yes, you can substitute gochugaru with regular red chili flakes, but the flavor will be slightly different as gochugaru offers a unique mild heat and smokiness typical of Korean cuisine.

Is it necessary to dip the chicken in water between dredging steps?

Yes, dipping the chicken in ice cold water helps the dry mix stick better and creates a light, crispy crust after frying. Skipping this step may result in less crispy coating.