Description
A healthy twist on the classic Korean Fried Chicken, offering a crispy exterior and juicy meat without the guilt.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup almond flour
- ½ cup cornstarch
- 1 large egg, beaten
- 3 tablespoons Korean chili paste (Gochujang)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Marinate the chicken: In a large bowl, combine the soy sauce, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs, ensuring each piece is coated. Cover and let marinate for at least 30 minutes.
- Prepare the breading station: In one dish, mix almond flour and cornstarch. In another, beat the egg. Set up an assembly line.
- Coat the chicken: Dip each piece into the beaten egg, letting excess drip off, then dredge in the almond flour mixture. Place on a wire rack.
- Bake the chicken: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and arrange the chicken in a single layer. Bake for 25-30 minutes until golden brown and cooked through.
- Make the sauce: In a small saucepan, combine Gochujang, honey, and sesame oil over low heat, stirring until mixed. Adjust sweetness or heat as needed.
- Toss and serve: Place the baked chicken in a bowl, pour the sauce over, and toss until coated. Garnish with sesame seeds and serve.
Notes
For added flavor, pair with a side of cucumber salad or steamed broccoli.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean Fried Chicken, Healthy Recipe, Comfort Food, Chicken Dish, Gluten-Free