Whole30 Yangnyeom Chicken
Experience bold Korean flavors with this Whole30 Yangnyeom Chicken recipe, a healthy twist on the classic Korean fried chicken. Perfectly crispy baked chicken drumettes or wings are coated in a sticky, spicy-sweet sauce crafted from Whole30-compliant ingredients like tomato paste, coconut aminos, date paste, and gochugaru. This guilt-free dish skips traditional refined sugars and flours, utilizing arrowroot starch for crunch and avocado oil for rich flavor. Ready in under an hour, it’s an ideal crowd-pleaser, whether served with cauliflower rice or roasted veggies. Garnished with green onions and sesame seeds, this vibrant recipe delivers maximum flavor while staying true to your Whole30 goals!
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Recipe Information
Ingredients
- 2 lbs Chicken drumettes or wings
- 0.5 cup Arrowroot starch
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Avocado oil (for baking or frying)
- 4 tbsp Tomato paste
- 3 tbsp Coconut aminos
- 2 tbsp Rice vinegar (compliant, no added sugar)
- 2 tbsp Date paste
- 3 cloves Garlic, minced
- 1 tbsp Gochugaru (Korean red pepper flakes, ensure no added sugar)
- 1 tsp Sesame oil (optional, Whole30-compliant)
- 2 stalks Green onion, chopped (optional, for garnish)
- 1 tbsp Sesame seeds (optional, Whole30-compliant)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack for even cooking.
Pat the chicken drumettes or wings dry with paper towels. This step ensures crispiness.
In a bowl, mix the arrowroot starch, salt, and black pepper. Lightly coat the chicken pieces in the mixture, shaking off any excess starch.
Place the coated chicken pieces on the prepared baking sheet or wire rack. Drizzle with avocado oil to promote browning and crispy skin.
Bake the chicken in the oven for 35-40 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
While the chicken is baking, prepare the Whole30-compliant Yangnyeom sauce. In a small saucepan over medium heat, combine tomato paste, coconut aminos, rice vinegar, date paste, minced garlic, gochugaru, and sesame oil (if using). Whisk the mixture well and let it simmer for 3-5 minutes until thickened. Adjust seasoning to taste, adding more gochugaru for heat if desired.
Once the chicken is fully cooked and crispy, transfer the pieces into a large mixing bowl.
Pour the Yangnyeom sauce over the chicken and toss carefully until each piece is evenly coated.
Garnish with chopped green onion and sesame seeds (if desired) and serve immediately.
Enjoy your Whole30 Yangnyeom Chicken with a side of compliant vegetables or cauliflower rice for a full meal.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 10.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 693 mg | 15% | |
*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.
