Low Fat Yangnyeom Chicken
Looking for a guilt-free twist on a Korean classic? This Low Fat Yangnyeom Chicken recipe offers all the bold, irresistible flavors of Korea’s famous sweet and spicy fried chicken with a healthier preparation method. Tender bite-sized chicken breast pieces are coated in cornstarch for a light crisp, then oven-baked or air-fried to perfection—no deep frying necessary! Tossed in a rich gochujang-based sauce infused with garlic, ginger, soy sauce, honey, and sesame oil, this dish delivers an authentic punch of flavor while keeping calories lower. Garnished with toasted sesame seeds and fresh green onion, it’s perfect as a main dish or appetizer. Ready in just 35 minutes, this recipe is a must-try for anyone seeking a lighter take on Korean comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 60 g Cornstarch
- 120 ml Low-fat milk (optional, for marinade)
- 1 as needed Cooking spray
- 2 tbsp Gochujang (Korean red chili paste)
- 2 tbsp Low-sodium soy sauce
- 1.5 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 0.5 tsp Sesame oil
- 1 tsp Toasted sesame seeds
- 2 tbsp Green onion, thinly sliced
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. If desired, marinate the chicken in low-fat milk for 15 minutes to enhance tenderness, then drain and pat dry.
Place the cornstarch in a bowl and coat each piece of chicken evenly. Shake off any excess cornstarch.
Preheat your oven to 200°C (400°F) or set your air fryer to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease the air fryer basket using cooking spray.
Arrange the coated chicken pieces on the prepared baking sheet or in the air fryer basket so they do not overlap. Lightly spray the chicken with cooking spray to help with crisping.
Bake the chicken for 18-20 minutes in the oven or air fry for 15-18 minutes, flipping halfway through, until golden and cooked through. The internal temperature should reach 75°C (165°F).
While the chicken is cooking, prepare the sauce. In a small saucepan over medium heat, combine gochujang, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened. Remove from heat.
Once the chicken is cooked, transfer it to a large mixing bowl. Pour the sauce over the chicken and toss until each piece is evenly coated.
Garnish the Yangnyeom chicken with toasted sesame seeds and thinly sliced green onion. Serve immediately and enjoy!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 38.3 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 279 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1670 mg | 36% | |
*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.
