Sticky Crispy Chicken Burger

A golden, crunchy chicken burger tossed in a glossy honey-chili glaze, this sticky crispy chicken burger hits every note: juicy, crispy, spicy, and a little sweet. I get that satisfying contrast of textures with every bite—the tender chicken inside, a perfectly crisp crust outside, and the sticky glaze tying it all together. It’s messy in the best way, and it always disappears fast from the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kip mixture

400 g chicken breast

200 ml buttermilk (or soured milk)

6 g salt (about 1 tsp)

5 g garlic powder (≈ 1⅔ tsp)

4 g paprika powder (≈ 1⅓ tsp)

5 g onion powder (≈ 1⅔ tsp)

1 g dried parsley

2 g cayenne pepper (≈ ⅔ tsp)

2 g black pepper (≈ ⅔ tsp)

1 egg (medium, ~50 g)

15 g honey

Flour coating mix

150 g all‑purpose flour

50 g cornstarch (maïzena)

3 g garlic powder (≈ 1 tsp)

3 g onion powder (≈ 1 tsp)

4 g paprika powder (≈ 1⅓ tsp)

2 g cayenne pepper (≈ ⅔ tsp)

3 g salt (≈ ½ tsp)

3 g powdered sugar

Sauce / glaze

75 g unsalted butter

60 g honey

75 g chili sauce

15 g sambal (or chili paste)

Extras / for serving

150 g mayonnaise

75 g chili sauce

Lettuce

Burger buns

Directions

In a deep bowl, I whisk together the buttermilk, spices, egg, and honey until smooth.

I slice the chicken breast into burger-sized pieces and submerge them in the marinade. Then I cover and refrigerate for 30 minutes to soak in all that flavor.

While that’s marinating, I prepare the coating by combining flour, cornstarch, spices, and powdered sugar in a separate bowl.

I remove the chicken from the marinade and dredge it in the flour mixture. For an extra crispy finish, I repeat this step to give it a double coating.

To make the glaze, I melt butter gently, then stir in honey, chili sauce, and sambal until everything is smooth and glossy.

In a frying pan, I heat oil over medium heat and fry the chicken until it’s golden brown and crisp on both sides. Once done, I drain the pieces on paper towels.

I toss the fried chicken in the warm glaze until each piece is beautifully coated and sticky.

To assemble, I toast or butter the buns, mix mayonnaise and chili sauce, then layer with lettuce and that irresistible sticky chicken.

Servings and timing

Servings: 5

Prep time: 50 minutes

Cook time: ~15 minutes

Total time: 65 minutes

Calories: ~550 kcal per burger (estimated)

Variations

I sometimes swap chicken breast for boneless thighs for an even juicier bite.

For a milder version, I reduce the cayenne and sambal.

If I’m in the mood for extra heat, I add sliced jalapeños to the burger or a dash of hot sauce to the glaze.

I’ve also tried this with brioche buns or sesame buns, and both work beautifully.

A slice of cheese melts nicely on top of the chicken just before assembling if I want to make it even more indulgent.

Storage/Reheating

To store, I keep the chicken and glaze separate if possible. The fried chicken can be refrigerated in an airtight container for up to 3 days. For reheating, I use an oven or air fryer to maintain crispiness—about 10 minutes at 180°C (350°F). I reheat the glaze gently on the stove or microwave and toss it with the chicken just before serving. I avoid microwaving the chicken directly to keep it from going soggy.

FAQs

How do I make this recipe less spicy?

I reduce or omit the cayenne pepper and sambal in both the marinade and the glaze. The result is still flavorful without the heat.

Can I bake the chicken instead of frying?

Yes, but the texture won’t be quite as crispy. I spray the coated chicken with oil and bake at 200°C (400°F) for about 25–30 minutes, flipping halfway through.

What kind of oil should I use for frying?

I usually go for a neutral oil with a high smoke point like sunflower oil, canola, or vegetable oil.

Can I prepare the chicken ahead of time?

Yes. I often marinate the chicken up to 12 hours ahead and keep it in the fridge. I also coat the chicken in flour and refrigerate it for up to an hour before frying.

What can I use instead of sambal?

I substitute with any chili paste or even a hot sauce like Sriracha. For a milder touch, sweet chili sauce works as well.

Conclusion

This sticky crispy chicken burger is one of those recipes I come back to whenever I’m craving something bold and satisfying. With its juicy chicken, crackly crust, and spicy-sweet glaze, it hits every flavor and texture note. It’s ideal for a weekend treat or a crowd-pleasing dinner, and once I tried it, it earned a spot in my regular rotation.

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