Soy-Free Korean Fried Chicken
Dive into the mouthwatering world of Soy-Free Korean Fried Chicken, a flavorful twist on the classic dish that doesn't compromise on bold, authentic taste. Perfect for those avoiding soy, this recipe combines crispy, double-fried chicken drumsticks with a sweet, tangy, and slightly spicy glaze made from honey, rice vinegar, ketchup, and gochugaru. Infused with garlic, ginger, and brown sugar, the homemade sauce delivers the signature umami punch without the use of soy sauce. The secret lies in a tangy buttermilk marinade that ensures tender, juicy chicken paired with a perfectly crunchy coating. Garnished with sesame seeds and scallions, this Korean-inspired dish is ideal for indulging in comfort food at its finest—sweet, savory, and irresistibly crispy. Ready in under an hour, it's perfect for satisfying cravings or impressing guests with a soy-free alternative to a cult favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 240 ml Whole milk
- 15 ml Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 120 grams Cornstarch
- 120 grams All-purpose flour
- 2 large Eggs
- 1000 ml Vegetable oil
- 60 ml Honey
- 30 ml Rice vinegar
- 45 ml Ketchup
- 30 grams Brown sugar
- 1 tablespoon Minced garlic
- 1 teaspoon Minced ginger
- 60 ml Water
- 1 tablespoon Sesame seeds
- 2 tablespoons Chopped scallions
Instructions
In a large bowl, mix the whole milk with lemon juice and let it sit for 5 minutes to create a homemade buttermilk substitute.
Add the chicken drumsticks to the buttermilk mixture, coating well. Let it marinate in the refrigerator for at least 1 hour or overnight for optimal flavor.
In a separate bowl, mix the cornstarch, all-purpose flour, salt, black pepper, garlic powder, and onion powder.
Beat the eggs in another bowl. Take each chicken drumstick out of the buttermilk, shake off excess, dip into the flour mixture, then into the beaten eggs, and once again into the flour mixture. Ensure they are well coated.
Heat the vegetable oil in a deep pot or fryer to 180°C (356°F).
Fry the chicken drumsticks in batches, frying each batch for about 5-6 minutes until golden brown. Do not overcrowd the pot.
Remove the chicken from oil and drain on a wire rack.
For the sauce, combine honey, rice vinegar, ketchup, brown sugar, minced garlic, minced ginger, and water in a saucepan. Simmer over medium heat until it thickens slightly, about 5 minutes.
Refry the chicken drumsticks for another 2-3 minutes until extra crispy.
Toss the fried chicken in the prepared sauce until each piece is well coated.
Garnish with sesame seeds and chopped scallions. Serve hot and enjoy your soy-free Korean fried chicken!
Nutrition Facts
Calories |
10596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.8 g | 1259% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 570.4 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 101.4 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 536 mg | 41% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2802 mg | 60% | |
*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.
