Sugar-Free Yangnyeom Chicken
Indulge in the bold and fiery flavors of Sugar-Free Yangnyeom Chicken, a healthier take on the iconic Korean fried chicken that's perfect for those looking to reduce their sugar intake without compromising taste. This recipe transforms tender, bite-sized pieces of boneless chicken thighs into golden, crispy perfection using arrowroot starch and an egg coating, then tosses them in a mouthwatering sugar-free sauce made from gochujang, garlic, ginger, soy sauce, and allulose for a beautifully balanced sweet and tangy kick. Fried to perfection in avocado oil and garnished with sesame seeds and green onions, this gluten-free option is ready in just 45 minutes and delivers all the satisfaction of classic yangnyeom chicken. Pair it with steamed rice or fresh veggies for an irresistible, guilt-free Korean feast.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 large Egg
- 60 grams Arrowroot starch (or cornstarch)
- 500 milliliters Avocado oil (for frying)
- 2 tablespoons Gochujang (Korean fermented chili paste, sugar-free)
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Allulose (or your preferred sugar-free sweetener)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds (for garnish, optional)
- 1 stalk Green onions (sliced, for garnish, optional)
Instructions
Prepare the chicken by cutting the boneless thighs into bite-sized pieces. Season with salt, black pepper, garlic powder, and paprika. Let marinate for 10 minutes.
In a bowl, whisk the egg. In another bowl, place the arrowroot starch (or cornstarch). Coat each chicken piece first in the whisked egg, then in the starch, ensuring an even coating.
In a deep frying pan or wok, heat the avocado oil to 175°C (350°F). Fry the chicken pieces in batches until golden and crispy, around 6-8 minutes per batch. Remove and drain on paper towels.
In a small saucepan, combine the gochujang, rice vinegar, soy sauce, allulose, minced garlic, grated ginger, and sesame oil. Cook over medium heat, stirring regularly, for about 3-4 minutes until slightly thickened.
Add the fried chicken pieces to the saucepan with the sauce. Toss to coat thoroughly.
Once coated, transfer the chicken to a serving plate. Garnish with sesame seeds and sliced green onions if desired.
Serve immediately and enjoy your sugar-free yangnyeom chicken with a side of steamed rice or fresh vegetables.
Nutrition Facts
Calories |
5866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 578.8 g | 742% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 0.8 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1538 mg | 33% | |
*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.
