Mix all the wet seasoning better in a bowl.
Add chicken thigh and coat every single piece with the marinate.
Marinate for at least 3 hours or overnight.
Mix all the dry mix ingredients in a bowl.
Mix all the sauce ingredients together in a bowl.
Take a piece of chicken thigh and lightly dredge it in the dry mix.
Dip the chicken in ice cold water for 5 seconds.
After lifting, wait for 10 seconds before putting it back into the dry mix.
Dredge the chicken again, coating every inch.
Let it rest for 5 minutes before frying.
Deep fry in hot oil until golden brown.
Let it rest, then sprinkle with salt and more gochugaru.
Toast the burger buns and spread a generous amount of sauce on them.
Assemble the burger with chicken, cheese, and lettuce. Serve and enjoy!
