Gluten-Free Korean Fried Chicken
Discover the ultimate blend of crispy, juicy, and gluten-free goodness with this irresistible Gluten-Free Korean Fried Chicken recipe! Perfect for those craving bold, authentic Korean flavors without the gluten, this dish features tender, marinated chicken thighs coated in a crunchy cornstarch and potato starch batter, then fried to golden perfection. The star of the show is the spicy-sweet glaze made with gluten-free gochujang, honey, and sesame oil, delivering a mouthwatering kick that’s beautifully balanced by the nutty crunch of sesame seeds and fresh green onion garnish. Ready in under an hour and ideal for sharing, this recipe is a showstopping crowd-pleaser that redefines comfort food while catering to dietary needs. Whether served as a main course or a game-day appetizer, your taste buds are in for a flavorful adventure!
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Recipe Information
Ingredients
- 2 pounds Boneless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Rice vinegar
- 1 cup Cornstarch
- 1 cup Potato starch
- 4 cups Vegetable oil
- 3 tablespoons Gluten-free gochujang
- 3 tablespoons Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions, finely chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with salt, ground black pepper, garlic powder, gluten-free soy sauce, and rice vinegar. Cover and marinate for at least 30 minutes in the refrigerator.
In a large mixing bowl, combine cornstarch and potato starch. Remove the chicken pieces from the marinade and dredge each piece in the starch mixture until thoroughly coated. Set aside on a clean plate.
Heat vegetable oil in a large Dutch oven or deep fryer to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pot, until the chicken is cooked through and golden brown, about 5-7 minutes per batch.
Remove the chicken and let it rest on a wire rack or paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, combine gluten-free gochujang, honey, and sesame oil. Cook, stirring occasionally, until the mixture has thickened slightly and bubbles form on the edges, about 3-4 minutes.
Place the fried chicken into a large mixing bowl. Pour the gochujang sauce over the chicken and toss until each piece is well coated.
Garnish the coated chicken with sesame seeds and green onions before serving. Enjoy hot!
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 306% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 136.2 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.1 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 655 mg | 14% | |
*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.
