Gluten-Free Yangnyeom Chicken

Satisfy your craving for bold Korean flavors with this irresistible Gluten-Free Yangnyeom Chicken! This recipe upgrades the classic Korean fried chicken by using gluten-free ingredients without sacrificing its signature crunch and sweet-spicy glaze. Tender pieces of chicken thighs are marinated with garlic, ginger, gluten-free soy sauce, and rice vinegar to infuse rich umami flavors before being double fried to a golden, extra-crispy perfection. The chicken is then tossed in a vibrant, gluten-free gochujang sauce made with honey, brown sugar, and sesame oil, creating the perfect balance of heat and sweetness. Garnished with toasted sesame seeds and fresh green onions, this dish is an ideal crowd-pleaser, whether served as a snack, appetizer, or main course alongside steamed rice or pickled radish. Perfect for those who love Korean cuisine but need to keep it gluten-free, this yangnyeom chicken is sure to wow your taste buds and dinner guests alike!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 2 tbsp Gluten-free soy sauce (tamari or coconut aminos)
• 1 tbsp Rice vinegar
• 2 units Garlic cloves, minced
• 1 tsp Ginger, grated
• 0.5 cup Potato starch
• 0.25 cup Gluten-free all-purpose flour
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Cold water
• 4 cups Neutral frying oil (e.g., vegetable or canola oil)
• 2 tbsp Gochujang (gluten-free Korean chili paste)
• 2.5 tbsp Honey
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 3 tbsp Water
• 1 tbsp Sesame seeds (for garnish)
• 2 tbsp Green onion, chopped (for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl.

Step 2

Add gluten-free soy sauce, rice vinegar, minced garlic, and grated ginger to the chicken. Mix well and marinate for 15 minutes.

Step 3

In a separate bowl, combine potato starch, gluten-free all-purpose flour, salt, black pepper, and cold water to create a batter. It should be thick enough to coat the chicken pieces.

Step 4

Heat the frying oil in a large deep pot or skillet over medium-high heat until it reaches 350°F (175°C).

Step 5

Dip each piece of marinated chicken into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry in batches to avoid overcrowding.

Step 6

Fry the chicken for 5-7 minutes, turning occasionally, until golden and crispy. Remove the chicken and drain on a wire rack or paper towels.

Step 7

Double fry the chicken by placing it back into the hot oil for an additional 2-3 minutes. This will make it extra crispy. Remove and drain again.

Step 8

In a small saucepan, combine gochujang, honey, brown sugar, sesame oil, and water. Bring the sauce to a simmer over low heat, stirring until smooth and slightly thickened, about 2-3 minutes.

Step 9

In a large mixing bowl, toss the fried chicken pieces with the prepared sauce until fully coated.

Step 10

Transfer the chicken to a serving plate and garnish with sesame seeds and chopped green onions.

Step 11

Serve immediately with steamed rice, pickled radish, or your favorite sides. Enjoy!

Nutrition Facts

Serving size	1833.5 grams (1833.5g)

Amount per serving	% Daily Value*
Calories	10084

Total Fat 1016.80g	1304%
Saturated Fat 84.00g	420%
Polyunsaturated Fat 5.80g
Cholesterol 567mg	189%
Sodium 4410mg	192%
Total Carbohydrate 203.20g	74%
Dietary Fiber 4.60g	16%
Total Sugars 58.00g
Protein 126.70g	253%

Vitamin D 32IU	159%
Calcium 211mg	16%
Iron 8mg	42%
Potassium 1513mg	32%

*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.

Source of Calories

Fat: 87.4%

Protein: 4.8%

Carbs: 7.8%