Dinner

Spicy Crispy Chicken Burger Recipe

ByLila Prescott January 9, 2026January 9, 2026

Introduction

Craving a spicy, crunchy chicken burger? This Spicy Crispy Chicken Burger delivers the perfect blend of heat and crunch, inspired by KFC’s Zinger and Indonesian Ayam Geprek. With juicy chicken thigh, creamy spicy sauce, and fresh toppings, it’s a satisfying meal you’ll want to make again and again.

A close-up view of a sandwich held by a woman's hand, showing three main layers inside a soft white bun: at the bottom, fresh light green lettuce with crisp texture; in the middle, golden brown crispy fried chicken with a crunchy crust and juicy inside; on top, a thick layer of bright red sauce with visible spices, slightly dripping over the chicken. The sandwich is presented against a white marbled background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken thighs
2 egg whites

1 tbsp flour (for wet batter)
2 tbsp gochugaru

1 tbsp paprika
1 tbsp garlic powder

1/2 tsp salt
1/2 tsp sugar
2 tbsp sweet chili sauce

1 tbsp sriracha
2 tbsp Japanese mayo
1/2 tbsp rice vinegar

1/2 tbsp chili flakes
3 cups ice cold water
4 burger buns

Lettuce, as needed
4 slices American cheese (or cheese of choice)

Instructions

Step 1: Mix egg whites, 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1/2 tsp salt, and 1/2 tsp sugar in a bowl to create the wet batter. Coat chicken thighs thoroughly and marinate for at least 3 hours or overnight.

Step 2: In a separate bowl, combine 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp sugar to make the dry mix.
Step 3: Prepare the spicy sauce by mixing 2 tbsp Japanese mayo, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp soy sauce, 1/2 tbsp rice vinegar, and 1/2 tbsp chili flakes. Set aside.
Step 4: Coat each marinated chicken thigh in the dry mix. Dip in ice-cold water for 5 seconds, then coat again in the dry mix. Repeat for all pieces to ensure an extra crispy coating.

Step 5: Heat oil in a pan over medium heat. Deep fry the chicken for 10–15 minutes until golden brown. For extra crunch, fry for an additional 5–8 minutes. Let the chicken rest a few minutes after frying.
Step 6: Toast the burger buns lightly. Spread the spicy sauce on both sides. Place the crispy chicken on the bottom bun, add a slice of cheese, top with lettuce, and crown with the top bun.

Tips & Variations

Dipping the chicken in ice cold water between coatings helps create a super crispy crust.

Let fried chicken rest to maintain its crunch; double frying adds extra crispiness.
Trim large chicken thighs to fit buns for easier eating.
Substitute chicken breasts for a leaner option, though thighs remain juicier.

Use chili powder instead of gochugaru if unavailable.
Try whole wheat buns or lettuce wraps for a lighter version.
Swap Japanese mayo for vegan mayo to make the sauce plant-based.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to help retain crispiness. Assemble burgers fresh to avoid soggy buns.

How to Serve

A close-up of a sandwich held by a woman's hand, showing three layers inside a soft, white bun: a bottom layer of fresh, bright green shredded lettuce, a thick middle layer of crispy, golden-brown fried chicken with a crunchy texture, and a top layer of chunky red salsa. The sandwich is slightly opened, revealing all layers clearly. The background features a white marbled surface with some out-of-focus fried chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs for the Spicy Crispy Chicken Burger?

Yes, chicken breasts can be used, but they are leaner and less juicy than thighs. To keep them moist, marinate longer or add a bit of oil during frying.

How can I make the Spicy Crispy Chicken Burger gluten-free?

Replace regular flour with a gluten-free flour blend for both wet and dry batters. Use gluten-free buns or lettuce wraps to keep the meal gluten-free.

Can I prepare the chicken in advance?

Yes, marinate the chicken for at least 3 hours or overnight. You can also dredge the chicken beforehand and store in the fridge until ready to fry.

Lila Prescott