Go Back

Healthy Korean Fried Chicken

This Healthier Korean Fried Chicken recipe offers a guilt-free twist on a classic dish, perfect for busy weeknights without sacrificing flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
  • 1 cup buttermilk (or plain yogurt) Can substitute with milk mixed with lemon juice.
  • 1 cup whole wheat flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Oil for frying (or cooking spray)
For the Sauce
  • 1/2 cup gochujang (Korean red pepper paste)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tsp sesame oil
  • Sesame seeds and green onions for garnish

Method
 

Preparation
  1. Marinate the Chicken: Toss chicken pieces in buttermilk and let soak for at least 30 minutes or refrigerate overnight.
  2. Prepare the Coating: In a large bowl, mix the whole wheat flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
Cooking
  1. Coat the Chicken: Remove chicken from buttermilk, let excess drip off, then dredge each piece in the flour mixture.
  2. Fry or Air-Fry: Heat oil in a frying pan and fry chicken for 4-5 minutes per side, or air fry at 375°F for 15-20 minutes, flipping halfway.
  3. Make the Sauce: Whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a bowl.
  4. Combine & Serve: Toss cooked chicken in the sauce, plate, and garnish with sesame seeds and green onions.

Notes

For added heat, include a splash of sriracha in the sauce. Store leftovers in the fridge for up to 3 days and reheat in an air fryer for best results.