Soy-Free Yangnyeom Chicken
Discover the bold and irresistible flavors of Soy-Free Yangnyeom Chicken—Korean-inspired fried chicken with a twist! Perfectly crispy chicken wings or drumettes are double-fried to golden perfection, then coated in a sweet, spicy, and tangy sauce made with wholesome ingredients like honey, gochugaru, and coconut aminos, a soy-free alternative to soy sauce. This allergy-friendly recipe delivers all the crave-worthy flavors of classic yangnyeom chicken without the soy, making it an excellent option for those with dietary restrictions. Garnished with toasted sesame seeds and fresh green onions, this crowd-pleasing dish is ideal as an appetizer or flavorful main course. Impress your taste buds with this sizzling, gluten-free delight that’s sure to be a hit at any gathering!
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Recipe Information
Ingredients
- 2 pounds Chicken drumettes or wings
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1.5 cups Cornstarch
- 1 teaspoon Baking powder
- 0.75 cup Water
- 4 cups Cooking oil (for frying)
- 0.5 cup Ketchup
- 1 tablespoon Gochugaru (Korean red pepper flakes)
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Coconut aminos (soy-free substitute for soy sauce)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Toasted sesame seeds
- 2 stalks Green onion, chopped (for garnish)
Instructions
Pat the chicken drumettes or wings dry with paper towels, then season them with salt, black pepper, and garlic powder.
In a bowl, combine cornstarch and baking powder. Slowly add water and mix until a thick batter forms.
Heat the cooking oil in a deep pot or fryer to 350°F (175°C).
Dip each chicken piece into the batter, ensuring it's fully coated, and carefully place it into the hot oil. Fry the chicken in batches for 6-8 minutes or until golden and crispy. Remove and drain on a wire rack or paper towels.
After the first fry, increase the oil temperature to 375°F (190°C). Refry the chicken for 2-3 minutes to make it extra crispy. Drain again.
While the chicken is frying, prepare the sauce. In a small saucepan, combine ketchup, gochugaru, honey, rice vinegar, coconut aminos, minced garlic, grated ginger, and sesame oil. Cook over medium heat for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Place the double-fried chicken in a large bowl and pour the sauce over it. Toss the chicken until each piece is thoroughly coated.
Transfer the chicken to a serving plate and garnish with toasted sesame seeds and chopped green onion.
Serve immediately and enjoy your Soy-Free Yangnyeom Chicken!
Nutrition Facts
Calories |
11120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1087.2 g | 1394% | |
| Saturated Fat | 169.6 g | 848% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 78.5 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2193 mg | 47% | |
*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.
