Description
Mouthwatering Spicy Crispy Chicken Burger delivers a flavor explosion that tantalizes taste buds with its perfect blend of heat and crunch. Crispy golden chicken, zesty sauce, and fresh toppings create an irresistible sandwich you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 boneless chicken thighs
- 2 egg whites
Coating and Flour Mix:
- 2 cups flour
- 1 tablespoon flour
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (optional)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
Sauce and Additional Ingredients:
- 2 tablespoons Japanese mayo
- 1 tablespoon sweet chili sauce
- 1 tablespoon Sriracha
- ½ tablespoon light soy sauce
- ½ tablespoon rice vinegar (or white vinegar)
- ½ tablespoon chili flakes
- 3 cups ice-cold water
- Burger buns
- Lettuce
- American cheese slices
Instructions
- Prepare the wet batter by combining all liquid ingredients in a mixing vessel, creating a smooth, homogeneous marinade.
- Submerge chicken thighs into the marinade, ensuring complete coverage and massaging the mixture into the meat for maximum flavor penetration.
- Refrigerate the marinated protein for a minimum of three hours, preferably overnight, to allow deep flavor infusion.
- Create a seasoned dry coating by whisking together flour, spices, and powdered ingredients in a wide, shallow container.
- Craft a spicy creamy sauce by blending condiments and aromatics until achieving a uniform, vibrant consistency.
- Remove marinated chicken from refrigeration and allow to approach room temperature.
- Delicately dust each chicken piece with the prepared dry mixture, ensuring complete and even coverage.
- Briefly immerse the coated protein in ice-cold water for a swift five-second plunge, maintaining the flour adherence.
- Allow excess liquid to cascade off the chicken for precisely ten seconds.
- Reapply the dry coating, repeating the water dip and dredging process twice to construct an extraordinarily crisp exterior.
- Let the prepared chicken pieces rest momentarily to set the coating.
- Heat cooking oil to 350°F, maintaining a consistent medium temperature.
- Carefully lower the coated chicken into the hot oil, frying until achieving a rich golden-brown coloration.
- Execute a secondary frying for enhanced crispiness, briefly returning the chicken to the oil.
- Transfer to an absorbent surface, seasoning with additional salt and gochugaru for intensified flavor.
- Toast burger buns until achieving a light golden color and slight crunch.
- Generously spread the prepared spicy sauce across both bun surfaces.
- Construct the burger by layering the crispy chicken, melted cheese slice, and fresh lettuce.
- Crown with the top bun and serve immediately for optimal texture and temperature.
Notes
- Marinate chicken thoroughly to ensure deep flavor penetration and tenderize the meat.
- Double-dredging technique creates an incredibly crunchy, restaurant-quality coating that locks in moisture.
- Control oil temperature precisely to achieve golden-brown exterior without burning the crispy layer.
- Customize spice levels by adjusting gochugaru amount for personal heat preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg