Korean · Dinner
Korean Fried Chicken (Gluten-Free)
Bone-in chicken thighs double-fried for a shattering, glassy crust, then tossed in a sticky-spicy gochujang glaze balanced by garlic, ginger and rice vinegar. Coated first in rice flour and cornstarch instead of wheat flour to keep the crunch gluten-free. Finished with sesame seeds and scallion, served alongside steamed rice.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
558Calories
39.5gProtein
32.6gFat
32.4gCarbs
8.2gSugar
1.8gFiber
1550mgSodium
206mgChol
6.4gSat Fat
450mgPotassium
55mgCalcium
2.6mgIron
0.8mcgVitamin B12
2.3mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken dry and season both sides with salt and pepper; rest 15 minutes at room temperature to penetrate the skin.
2
Dredge
Whisk together rice flour, cornstarch and baking powder, then toss the chicken through the dry mix until fully and evenly coated.
3
Fry
Heat the vegetable oil to 325°F (160°C) over medium heat and fry the chicken for 8 to 9 minutes, turning once, until pale gold and just cooked through.
4
Rest
Lift the chicken onto a wire rack and rest for 5 minutes so the crust firms up before the second fry.
5
Crisp
Raise the oil to 375°F (190°C) and fry for 3 to 4 minutes, turning once, until deep golden brown and audibly crackling when tapped.
6
Simmer
In a saucepan over medium-low heat, stir together the tamari, rice vinegar, garlic, ginger, gochujang, brown sugar and sesame oil; simmer 2 minutes until thickened.
7
Toss
Drain the fried chicken briefly on paper towel, then toss in the saucepan with the warm glaze until glossy and evenly coated.
8
Plate
Transfer the glazed chicken to a plate, scatter with sesame seeds and scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1.5 pieces bone-in chicken thigh, skin on
- 1/2 cup70g rice flour
- 1/2 cup60g cornstarch
- 1/2 tsp1/2 tsp baking powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml tamari
- 2 tbsp30ml rice vinegar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp80g gochujang
- 2 tbsp30g brown sugar
- 2 tsp2 tsp sesame oil
- 2 cup480ml vegetable oil, for frying
- 2 tsp2 tsp sesame seeds
- 22 scallion
