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Spicy Crispy Chicken Burger (KFC-Inspired Zinger-Style Sandwich) Recipe

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4.3 from 6 reviews

This Spicy Crispy Chicken Burger combines the fiery flavors of gochugaru and sriracha with a perfectly fried, crispy chicken thigh, inspired by KFC’s famous Zinger Burger and Indonesia’s Ayam Geprek. The chicken is marinated for tenderness, double-dredged for extra crunch, then deep-fried to golden perfection and served with a spicy creamy sauce, fresh lettuce, and melted American cheese on toasted buns for a satisfying main course.

Ingredients

Chicken Marinade

  • 4 boneless chicken thighs (see notes)
  • 2 egg whites
  • 1 tbsp flour
  • 2 tbsp gochugaru (Korean chili flakes; can substitute chili powder)
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp sugar

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

Spicy Creamy Sauce

  • 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

Others

  • 3 cups ice cold water (for dredging)
  • Burger buns
  • Lettuce leaves
  • American cheese slices

Instructions

  1. Chicken Marinade: Mix the egg whites, flour, gochugaru, paprika, garlic powder, salt, and sugar thoroughly in a bowl. Coat the boneless chicken thighs evenly with this marinade. Cover and refrigerate for at least 3 hours or overnight for best flavor and tenderness.
  2. Prepare Dry Mix: Combine all dry mix ingredients including flour, gochugaru, paprika, garlic powder, onion powder (optional), baking powder, salt, and sugar in a separate bowl. Stir well to create an even coating mixture.
  3. Make Spicy Sauce: In a small bowl, mix Japanese mayo, sweet chili sauce, sriracha, light soy sauce, rice vinegar, and chili flakes until smooth and set aside.
  4. Dredging Process: Take one marinated chicken thigh piece and lightly coat it with the dry mix ensuring complete coverage. Dip the coated chicken into ice-cold water for 5 seconds, avoiding rubbing off the flour coating. Lift it out and wait 10 seconds to allow excess water to drip off, then coat it again completely with the dry mix. Repeat this double dredging for all pieces, using fresh ice water for each piece if possible. Let the coated chicken rest for 5 minutes before frying to set the batter.
  5. Deep Frying: Heat oil in a deep pan or fryer to medium heat (around 350°F or 175°C). Carefully deep fry the chicken pieces until golden brown and crispy, approximately 10 to 15 minutes depending on thickness. For extra crispiness, fry an additional 5-8 minutes if desired. Remove and drain the pieces on paper towels. While still hot, sprinkle with a pinch of salt and extra gochugaru if you like.
  6. Assembling the Burger: Toast the burger buns lightly to your preference. Spread a generous layer of the prepared spicy creamy sauce on both halves of the buns. On the bottom bun, place a piece of crispy chicken, add a slice of American cheese, and some fresh lettuce leaves. Top with the bun cap and serve immediately for the best flavor and crunch.

Notes

  • Depending on the size of your burger buns and chicken thighs, you may wish to halve the chicken thighs before marinating to better fit the bun size.
  • Gochugaru provides a distinctive Korean chili flavor, but chili powder or any other preferred spicy seasoning can be substituted.
  • Ensure the oil temperature is stable during frying to achieve a perfect crust without undercooking the chicken inside.
  • Resting the dredged chicken before frying helps the coating adhere better and results in a crispier finish.

Find it online: https://lauracooks.com/spicy-crispy-chicken-burger-kfc-inspired-zinger-style-sandwich-recipe/