Description
The Spicy Crispy Chicken Burger is a deliciously crunchy fried chicken sandwich with a bold spicy kick, inspired by KFC’s Zinger Burger and Indonesian Ayam Geprek. Featuring juicy boneless chicken thighs coated in a flavorful wet and dry batter, fried to golden perfection, and topped with a creamy spicy sauce, melted cheese, and fresh lettuce on soft burger buns, this recipe delivers restaurant-quality flavor that’s perfect for any occasion or craving.
Ingredients
Scale
Chicken and Batter
- 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
- 1 tbsp onion powder
- 1/2 tsp baking powder
- 3 cups ice cold water
Spicy Creamy Sauce
- 2 tbsp Japanese mayo
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp chili flakes
Burger Assembly
- 4 burger buns
- Lettuce (as needed)
- 4 slices American cheese (or cheese of choice)
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Marinate the Chicken: Mix the wet batter ingredients—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. Thoroughly coat the boneless chicken thighs with this marinade. Cover and refrigerate for at least 3 hours, preferably overnight, to let the flavors penetrate and tenderize the chicken.
- Prepare the Dry Mix: In a separate bowl, combine 1 tbsp flour, 2 tbsp gochugaru, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp sugar. This seasoned flour mix will give the chicken its signature crispy crust.
- Make the Spicy Sauce: Combine Japanese mayo, sweet chili sauce, Sriracha, soy sauce, rice vinegar, and chili flakes in a small bowl. Mix well until smooth and set aside to let the flavors meld while preparing the chicken.
- Dredge the Chicken: Remove each marinated chicken thigh from the wet batter. Thoroughly coat it in the dry mix. Then, dip the coated chicken into ice-cold water for 5 seconds to moisten the coating, and immediately coat it again in the dry mix for an extra crispy double layer. Repeat this double-dredging process with all pieces.
- Fry the Chicken: Heat enough vegetable or canola oil in a deep pan or skillet over medium heat for deep frying. Carefully fry the coated chicken thighs for 10–15 minutes until golden brown and crispy. For an even crunchier crust, fry an additional 5–8 minutes. Remove the chicken and let it rest on a wire rack or paper towels to maintain crispiness.
- Assemble the Burger: Toast the burger buns lightly. Spread a generous amount of the spicy creamy sauce on both the top and bottom buns. Place one crispy fried chicken thigh on the bottom bun, add a slice of American cheese on top to slightly melt over the hot chicken, then add fresh lettuce. Cap with the top bun and serve immediately for the best texture and flavor.
Notes
- The ice water bath between batter layers is critical to achieving a super crispy texture as it helps the batter adhere better and crunch up when fried.
- If the chicken thighs are too large to fit comfortably in the burger buns, slice them in half horizontally for easier eating and better portion control.
- For extra heat, sprinkle additional gochugaru or chili flakes on the chicken after frying before assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Indonesian
Keywords: spicy chicken burger, crispy fried chicken sandwich, spicy crispy chicken, KFC Zinger style burger, Ayam Geprek inspired chicken, homemade fried chicken burger, spicy creamy sauce burger
