Step 1

Mix all the wet seasoning better in a bowl.

Step 2

Add chicken thigh and coat every single piece with the marinate.

Step 3

Marinate for at least 3 hours or overnight.

Step 4

Mix all the dry mix ingredients in a bowl.

Step 5

Mix all the sauce ingredients together in a bowl.

Step 6

Take a piece of the chicken thigh and lightly dredge it in the dry mix. Making sure every inch is coated.

Step 7

Dip the chicken in ice cold water for 5 seconds, careful not to rub off the flour coat.

Step 8

After lifting the chicken out of the water, wait for 10 seconds before putting it back into the dry mix so the water does not drip into the dry batter.

Step 9

Dredge the chicken again, making sure the every inch is coated.

Step 10

Repeat the process until you've done it a total of 2 times. Best to use new ice water for every piece of chicken.

Step 11

Let it rest for 5 minutes before frying.

Step 12

Deep fry in hot oil over medium heat until golden brown. Depending on your stovetop, mine took between 10-15 minutes.

Step 13

Let it rest. Optional: Fry for another 5-8 minutes for extra crispy chicken.

Step 14

Remove from oil and let it rest. During this time, sprinkle a pinch of salt and if you want, more gochugaru.

Step 15

Toast the burger buns.

Step 16

Spread a generous amount of the sauce on both burger buns.

Step 17

Add the chicken to the bottom part of the bun, a slice of cheese, lettuce and the top of the bun. Serve and enjoy!