Low Sodium Korean Fried Chicken
Indulge in the irresistible crunch of Low Sodium Korean Fried Chicken, a lighter twist on the classic crowd-pleaser! Perfectly marinated in tangy buttermilk and coated in a spiced flour-cornstarch blend, these golden-brown wings are fried to crispy perfection without a heavy sodium load. The star of the dish is the sticky, flavorful glaze made with honey, low-sodium soy sauce, sesame oil, and fresh ginger, offering a savory-sweet balance that complements the crispy exterior. Finished with a sprinkle of sesame seeds and green onions, this recipe delivers bold Korean-inspired flavors while catering to low-sodium dietary needs. Ready in under an hour, it’s an impressive and healthier option for game nights, parties, or casual dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chicken wings
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 1 cup Buttermilk
- 4 cups Canola oil
- 0.25 cup Honey
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 tablespoon Sesame seeds
- 2 tablespoons Chopped green onions
Instructions
In a large bowl, combine the buttermilk with the chicken wings. Cover and marinate in the refrigerator for at least 1 hour, or overnight for better flavor.
In a separate large shallow bowl, mix cornstarch, flour, baking powder, garlic powder, onion powder, black pepper, and crushed red pepper flakes.
Remove the chicken from the buttermilk, letting any excess drip off, and coat the wings thoroughly in the dry mix.
Heat the canola oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Fry the chicken wings in batches to avoid overcrowding. Cook each batch for 8-10 minutes until the wings are golden brown and crispy. Use a slotted spoon to transfer the wings to a wire rack to drain any excess oil.
In a small saucepan, combine honey, low-sodium soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic over medium heat.
Bring the sauce to a simmer and cook for about 3-5 minutes, stirring occasionally, until it thickens slightly.
Toss the fried chicken wings in the sauce until evenly coated.
Sprinkle the wings with sesame seeds and chopped green onions.
Serve immediately and enjoy your delicious low sodium Korean fried chicken!
Nutrition Facts
Calories |
11724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1107.1 g | 1419% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 286.2 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 6424 mg | 279% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 62.1 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 531 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2159 mg | 46% | |
*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.
