Low Fat Korean Fried Chicken
Discover the bold, addictive flavors of **Low Fat Korean Fried Chicken**, a healthier twist on the iconic Korean street food. This recipe swaps deep frying for air frying, delivering irresistibly crispy chicken without the extra oil. Bite-sized skinless chicken thighs are coated in a light, seasoned cornstarch mixture and cooked to golden perfection, then tossed in a sticky, sweet-spicy sauce made with gochujang, honey, and fresh ginger. Garnished with sesame seeds and green onions, this guilt-free, high-protein dish is ready in under an hour and perfect for weeknights or casual gatherings. Whether served as an appetizer or over steamed rice, it’s a flavor-packed delight you won’t want to miss! Keywords: low fat Korean fried chicken, healthy Korean recipes, air fryer chicken, crispy chicken without oil, gochujang sauce recipes.
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Recipe Information
Ingredients
- 1 pound Skinless chicken thighs
- 0.5 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 unit Egg white
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon Fresh ginger
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Chopped green onions
- Cooking spray
Instructions
Cut the chicken thighs into bite-sized pieces and pat dry with paper towels.
In a large bowl, combine cornstarch, garlic powder, onion powder, salt, black pepper, and paprika.
Whisk the egg white in a separate bowl until frothy.
Dip the chicken pieces into the egg white, ensuring they are well-coated, and then toss in the cornstarch mixture, pressing to adhere.
Preheat the air fryer to 400°F (200°C) for about 5 minutes.
Spray the air fryer basket with cooking spray. Arrange the chicken pieces in a single layer, not overcrowding them. Spray the top of the chicken lightly with cooking spray as well.
Cook the chicken at 400°F (200°C) for 20-25 minutes, turning halfway through, until golden brown and crispy.
While the chicken is cooking, make the sauce by whisking together soy sauce, rice vinegar, honey, gochujang, minced fresh ginger, and sesame oil in a small saucepan over medium heat.
Bring the sauce to a simmer and cook for about 5 minutes, until slightly thickened.
Once the chicken is cooked, transfer it to a large bowl and toss with the warm sauce until evenly coated.
Garnish the coated chicken with sesame seeds and chopped green onions before serving.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 38.1 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1526 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.
