Low Sodium Yangnyeom Chicken
Indulge in guilt-free comfort food with this irresistible recipe for Low Sodium Yangnyeom Chicken. A wholesome take on the spicy-sweet Korean classic, this version retains all the bold, mouthwatering flavors while being gentler on your sodium intake. Bite-sized pieces of tender chicken thighs are coated in a light cornstarch mixture and fried to crispy perfection. The star of the dish is the vibrant sauce made from low sodium ketchup, honey, gochujang, and rice vinegar — delivering the perfect balance of heat and sweetness. Garnished with toasted sesame seeds and fresh green onion, this dish is stunningly flavorful and pairs wonderfully with steamed rice or crisp vegetables. Ready in just 40 minutes, it’s ideal for weeknight dinners or casual gatherings. Keywords: low sodium yangnyeom chicken, Korean fried chicken, healthy yangnyeom chicken, low sodium recipe, spicy Korean chicken recipe.
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Recipe Information
Ingredients
- 600 grams Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 120 grams Cornstarch
- 1 teaspoon Baking powder
- 500 milliliters Unsalted vegetable oil (for frying)
- 120 milliliters Low sodium ketchup
- 2 tablespoons Honey
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Gochujang (Korean red chili paste, low sodium option)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Toasted sesame seeds
- 1 stalk Green onion (sliced for garnish)
Instructions
In a large mixing bowl, combine the cornstarch and baking powder. Toss the bite-sized chicken pieces in the mixture until they are well-coated.
Heat the unsalted vegetable oil in a large skillet or deep fryer to 180°C (350°F).
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, or until the chicken is golden and crispy. Remove and drain on a plate lined with paper towels.
For the sauce, combine the low sodium ketchup, honey, rice vinegar, low sodium soy sauce, gochujang, garlic, and ginger in a small saucepan. Cook over medium heat for 3-5 minutes, stirring often, until the sauce thickens slightly and becomes glossy.
In a large mixing bowl, toss the fried chicken pieces with the prepared sauce until each piece is evenly coated.
Transfer the sauced chicken to a serving dish and sprinkle with toasted sesame seeds and sliced green onion for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
6339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.0 g | 728% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 67.4 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2008 mg | 43% | |
*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.
