Short Description
This Spicy Crispy Chicken Burger is a fiery and crunchy delight inspired by KFC’s Zinger Burger and Indonesian Ayam Geprek. Featuring juicy marinated chicken thighs coated in a unique ice-water dredging method for extra crispiness, this burger is topped with a creamy, spicy sauce and served on a toasted bun with lettuce and cheese.
Why You’ll Love This Recipe
Extra crispy fried chicken with a bold, spicy kick
Unique dredging method ensures an ultra-crunchy texture
Inspired by popular fast-food flavors but made at home
Easy to customize with your preferred spice level and toppings
Perfectly balanced with a creamy, tangy sauce
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Wet Batter:
4 boneless chicken thighs (see notes)
2 egg whites
1 tbsp flour
2 tbsp gochugaru (Korean red pepper flakes, see notes for substitutions)
1 tbsp paprika
1 tbsp garlic powder
½ tsp salt
½ tsp sugar
For the Dry Mix:
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
For the Spicy Creamy Sauce:
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
For Assembly:
3 cups ice-cold water
Burger buns
Lettuce
American cheese slices
Directions
Marinate the Chicken:
In a bowl, mix all the wet batter ingredients.
Add the chicken thighs, ensuring they are fully coated.
Cover and marinate in the refrigerator for at least 3 hours or overnight for best flavor.
Prepare the Dry Mix:
In a separate bowl, whisk together all the dry mix ingredients.
Make the Spicy Creamy Sauce:
In a small bowl, mix the Japanese mayo, sweet chili sauce, Sriracha, light soy sauce, vinegar, and chili flakes until smooth. Set aside.
Dredging the Chicken:
Remove a marinated chicken thigh and lightly coat it in the dry mix. Ensure every inch is covered.
Dip the coated chicken into the ice-cold water for 5 seconds—do not rub off the flour.
Let the excess water drip for 10 seconds before dredging it again in the dry mix.
Repeat the dredging process one more time for an extra crispy crust.
Let the coated chicken rest for 5 minutes before frying.
Deep Frying the Chicken:
Heat oil in a deep pan to 350°F (175°C) over medium heat.
Fry each piece of chicken for 10-15 minutes until golden brown and crispy.
For extra crispiness, fry for an additional 5-8 minutes after resting.
Remove from oil, let it rest, and sprinkle with a pinch of salt and extra gochugaru if desired.
Assembling the Burger:
Toast the burger buns until golden brown.
Spread a generous amount of the spicy creamy sauce on both buns.
Place the fried chicken on the bottom bun, followed by a slice of American cheese and fresh lettuce.
Cover with the top bun and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Marinate Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 40 minutes
Variations
Milder Version: Reduce or omit the gochugaru and chili flakes for a less spicy option.
Extra Heat: Add cayenne pepper or hot sauce to the marinade.
Gluten-Free: Use gluten-free flour for dredging and gluten-free burger buns.
Air Fryer Method: Cook at 375°F (190°C) for 15-18 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: Store fried chicken in an airtight container for up to 3 days.
Freezing: Freeze cooked chicken patties for up to 1 month. Reheat in an oven at 375°F (190°C).
Reheating: To maintain crispiness, warm in an oven at 350°F (175°C) for 10 minutes or in an air fryer at 375°F (190°C) for 5 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier. If using breasts, pound them to an even thickness for even cooking.
What does the ice water bath do?
It helps the flour coating stick better, creating a super crispy and flaky texture.
Can I bake this instead of frying?
Yes, but the texture won’t be as crispy. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
What’s the best oil for frying?
Use vegetable, canola, or peanut oil for the best results.
Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 5 days.
Why is my coating falling off?
Ensure the chicken rests after dredging and avoid touching the coating too much before frying.
Can I make this without eggs?
Yes, replace egg whites with buttermilk or a mixture of water and cornstarch.
How do I prevent the chicken from becoming greasy?
Fry at the correct temperature (350°F/175°C) and drain excess oil on a wire rack instead of paper towels.
Can I make these into sliders?
Yes! Use smaller buns and cut the chicken into smaller portions.
What sides go well with this burger?
Pair it with fries, coleslaw, or cheesy wedges for a full meal.
Conclusion
This Spicy Crispy Chicken Burger is a perfect balance of heat, crunch, and creaminess, making it a must-try for fried chicken lovers. Inspired by KFC’s Zinger Burger and Ayam Geprek, this homemade version delivers bold flavors and an incredibly crispy texture. Try it for your next burger night and enjoy the ultimate crispy, spicy, and juicy bite!
Spicy Crispy Chicken Burger (Chicken Sandwich)
- Total Time: ~3 hours 40 minutes
- Yield: 4 burgers
Description
Inspired by KFC’s Zinger Burger and the Indonesian Ayam Geprek, this Spicy Crispy Chicken Burger is ultra-crunchy, juicy, and packed with heat! Featuring a unique ice-water dredging method, this chicken sandwich is crispier than ever. Serve it with spicy creamy sauce, lettuce, and melty cheese for the ultimate bite!
Ingredients
For the Wet Batter:
✔ 4 boneless chicken thighs (see notes)
✔ 2 egg whites
✔ 1 tbsp flour
✔ 2 tbsp gochugaru (Korean chili flakes) (or substitute with chili powder)
✔ 1 tbsp paprika
✔ 1 tbsp garlic powder
✔ 1/2 tsp salt
✔ 1/2 tsp sugar
For the Dry Mix:
✔ 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
For the Spicy Creamy Sauce:
✔ 2 tbsp Japanese mayo (or regular 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
For Assembly:
✔ 3 cups ice-cold water (for dredging)
✔ Burger buns (toasted)
✔ Lettuce
✔ American cheese slices (or your preferred cheese)
Notes
- Ice-Water Dredging: This technique locks in the flour, making the chicken super crispy. Letting the chicken rest before frying ensures a crunchy crust.
- Boneless Chicken Thighs: For extra juicy chicken, do not substitute with chicken breasts unless pounding them thin.
- Custom Heat Level: Adjust spiciness by reducing gochugaru or adding extra chili flakes.
- Best Served With: Fries, coleslaw, or cheesy wedges for a complete meal
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
