Gluten-Free Yangnyeom Chicken
Indulge in the bold, sweet, and spicy flavors of Gluten-Free Yangnyeom Chicken, a mouthwatering twist on the beloved Korean fried chicken dish. Perfectly crispy and golden, bite-sized chicken thighs are double-fried to ultimate crunch perfection, then coated in a flavorful, gluten-free gochujang sauce made with honey, brown sugar, sesame oil, and gluten-free soy sauce. The secret lies in the light and crispy batter made from a blend of potato starch and gluten-free flour, ensuring a tender, juicy chicken with a delectable crunch. Garnished with toasted sesame seeds and freshly chopped green onions, this recipe is a deliciously satisfying crowd-pleaser that pairs beautifully with steamed rice or pickled radishes. Ready in under an hour, this dish is the perfect way to enjoy Korean flavors, completely gluten-free.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Gluten-free soy sauce (tamari or coconut aminos)
- 1 tbsp Rice vinegar
- 2 units Garlic cloves, minced
- 1 tsp Ginger, grated
- 0.5 cup Potato starch
- 0.25 cup Gluten-free all-purpose flour
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Cold water
- 4 cups Neutral frying oil (e.g., vegetable or canola oil)
- 2 tbsp Gochujang (gluten-free Korean chili paste)
- 2.5 tbsp Honey
- 1 tbsp Brown sugar
- 1 tsp Sesame oil
- 3 tbsp Water
- 1 tbsp Sesame seeds (for garnish)
- 2 tbsp Green onion, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add gluten-free soy sauce, rice vinegar, minced garlic, and grated ginger to the chicken. Mix well and marinate for 15 minutes.
In a separate bowl, combine potato starch, gluten-free all-purpose flour, salt, black pepper, and cold water to create a batter. It should be thick enough to coat the chicken pieces.
Heat the frying oil in a large deep pot or skillet over medium-high heat until it reaches 350°F (175°C).
Dip each piece of marinated chicken into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry in batches to avoid overcrowding.
Fry the chicken for 5-7 minutes, turning occasionally, until golden and crispy. Remove the chicken and drain on a wire rack or paper towels.
Double fry the chicken by placing it back into the hot oil for an additional 2-3 minutes. This will make it extra crispy. Remove and drain again.
In a small saucepan, combine gochujang, honey, brown sugar, sesame oil, and water. Bring the sauce to a simmer over low heat, stirring until smooth and slightly thickened, about 2-3 minutes.
In a large mixing bowl, toss the fried chicken pieces with the prepared sauce until fully coated.
Transfer the chicken to a serving plate and garnish with sesame seeds and chopped green onions.
Serve immediately with steamed rice, pickled radish, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
10084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1016.8 g | 1304% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 58.0 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
